| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce/gravy, Mexico |
4 |
Cups |
INGREDIENTS
| 2 |
lg |
Avocados |
| 1 |
md |
Tomatoes; peeled, seeded, chopped |
| 1/2 |
sm |
Onions, white; minced |
| 2 |
|
Chile, serrano, canned; chopped |
|
|
Coriander; chopped fine |
|
|
Salt |
|
|
Pepper, black |
| 1 |
pn |
Sugar, granulated |
INSTRUCTIONS
Peel and mash very ripe avocados. Mix well with remaining ingredients and
pile into a serving dish with an avocado pit in the center. (This is
supposed to keep the guacamole from turning dark).
If not using immediately, cover tightly with foil or plastic wrap and
refrigerate. Use etiher as a sauce or a salad. Also an excellent dip.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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