| 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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