| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
California |
Dip |
6 |
Servings |
INGREDIENTS
| 3 |
|
Ripe avocados |
| 1/4 |
c |
Minced Bermuda onion |
| 1 |
sm |
Jalapeno pepper; minced |
| 1/2 |
c |
Sour cream |
| 1/2 |
sm |
Fresh tomato; peeled, seeded and diced |
|
|
Salt |
|
|
Shredded lettuce |
|
|
Tortilla sauce (see index) |
|
|
Hot sauce (see index) |
INSTRUCTIONS
1. Peel and pit avocado. Mash the flesh until smooth.
2. Add onion, pepper, sour cream and tomato and blend well. Season to
taste with salt.
3. 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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