| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Appetizers, Vegetables, Sauces/mari |
6 |
Servings |
INGREDIENTS
| 2 |
|
Avocados — mashed |
| 1 |
tb |
Lemon juice |
| 2 |
|
Tomatoes — peel and chop |
| 1 |
c |
Onions — chopped |
| 1 |
ts |
Seasoned salt |
| 1/2 |
ts |
Lemon pepper |
| 2 |
tb |
Black olives — chopped |
| 1 |
tb |
Green chili peppers — |
|
|
Chopped |
| 1 |
tb |
Fresh cilantro — chopped |
INSTRUCTIONS
Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain the
tomatoes. Add along with remaining ingredients to the avocado mixture;
blend. Cover and chill. Serve over chicken enchiladas or as a sauce over
any Mexican-style chicken, beef, or cheese dish. Also serve with tortilla
chips as a dip. Can be kept in refrigerator up to 24 hours if covered very
tightly.
Recipe By : Jo Anne Merrill
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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