| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Appetizers |
1 |
Servings |
INGREDIENTS
| 3 |
|
Ripe avocados — (mashed |
|
|
With fork, n |
| 2 |
|
Tomatoes — (chopped finely |
|
|
With |
| 1 |
tb |
Fresh cilantro — (or 2 Tbsp |
|
|
Dried) |
| 1/2 |
|
Lemon — juice of(or of 1 |
|
|
Lim |
| 1/2 |
|
Onion — chopped fine |
|
|
(prefer |
| 1 |
ts |
Black pepper |
| 1/2 |
ts |
Salt — (optional) |
| 1 |
|
Jalepenos |
| 1/4 |
c |
Plain unsweetened yogurt |
|
|
To 2/finely chopped |
INSTRUCTIONS
Suggestion 1: after cutting avocado in half, remove pit by hitting it with
the sharp edge of a knife and twist it out. Suggestion 2: fold in yogurt
last. Suggestion 3: place one pit in center of the surface of the guacamole
to prevent browning if it needs to stand for a while. It works.
The yogurt adds a nice thick consistency that promotes adherence to nachos
From: Real Thai: The Best Of Thailand's
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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