Name: Guacamole Nueva (Naturalland)
Ingredients: 1 lg Avocado; pitted and peeled; 1 tb Lime juice; 2 Tomatillos; peeled; 2 tb Chopped cilantro; 3 Chives; 1 Jalapeno chile pepper; seeded; 1 c Nonfat yogurt; 2/3 c Finely grated zucchini; 2/3 c Finely grated cucumber; well drained; 2 Roma tomatoes; chopped; 1/2 ts Salt; 1 ds Hot pepper sauce; or to taste

The awareness of sin, a deep awareness of disobedience, and painful confession of sin used to be our shadow. Christians hated sin. They feared it, they fled from it, they grieved over it. Some of our [forefathers] agonized over their sins. A man who lost his temper might wonder if he could still go to holy communion. A woman who for years envied her more attractive and intelligent sister might wonder if this sin threatened her very salvation... That shadow has dimmed. Nowadays the accusation, 'You have sinned,' is often said with a grin and with a tone that signals an inside joke. At one time this accusation still had the power to jolt people.

Cornelius Plantinga

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Mexican	Mexico, Vegetables, Mc-recipe, Veg-life, Appetizers	64	Servings

INGREDIENTS

1	lg	Avocado; pitted and peeled
1	tb	Lime juice
2		Tomatillos; peeled
2	tb	Chopped cilantro
3		Chives
1		Jalapeno chile pepper; seeded
1	c	Nonfat yogurt
2/3	c	Finely grated zucchini
2/3	c	Finely grated cucumber; well drained
2		Roma tomatoes; chopped
1/2	ts	Salt
1	ds	Hot pepper sauce; or to taste

INSTRUCTIONS

PREP: Grate the cucumber. Place in a sieve and press to drain excess
liquid.
1. In a food processor or blender, puree avocado, lime juice, tomatillos,
cilantro, chives, jalapeÏo, and yogurt.
2. In a bowl, combine zucchini, cucumber, and tomato. Add avocado puree,
salt, and hot sauce. Stir to mix.
Makes about 1 quart.
Lacto PER (1TBS) SERVING: 8 CAL (49% from fat), 0.3g PROT, 0.4g FAT, 0.7g
CARB, 26mg SOD, 0.1mg CHOL, 0.2g FIBER
TOMATILLOS resemble small green tomatoes with a papery husk. Tark lemony
flavor, used in salsas. Available canned or fresh. If you need a small
amount, substitute a salsa verde that is mostly tomatillos.
Notes: Here is a lower fat alternative to the classic dish. Since it has
such a lovely color, I suggest serving it in a Mexican terra cotta bowl
surrounded by blue corn tortilla chips.
Recipe by: ETHNIC FLAVORS: The Culinary Herbs of Mexico*
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 08,
1998

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