Guacamole And Sauce With Chips

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	California	Dip	6	Servings

INGREDIENTS

3		Ripe avocados
1/4	c	Minced Bermuda onion
1		Jalapeno pepper, minced
1/2	c	Sour cream
1/2		Fresh tomato, peeled
		seeded and diced
		Salt
		Shredded lettuce
		Tortilla sauce, see index
		Hot sauce, see index

INSTRUCTIONS

Peel and pit avocado.  Mash the flesh until smooth. Add onion,  pepper,
sour cream and tomato and blend well.  Season to taste with  salt.
Mound Guacamole on shredded lettuce on 6 salad plates and serve  with
Tortilla Chips and Hot Sauce. Be sure to use very ripe  California
avocados. We use a potato masher to blend it all together.  A food
processor could be used just to blend the avocado, but not the  rest of
the ingredients. It makes it too smooth. Canned peppers are  good
because they are consistent. Guacamole must be made fresh. You  cannot
store guacamole. Lemon juice bleaches it but does not improve  the
flavor.  LA BOLA  EAST QUINCY, DENVER  BEER:  TECATE W/LIME AND SALT
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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