Guacamole (spicy Avocado-tomato Salad)

God’s gifts are not given capriciously; neither are they given in such a way that the option for their use is left with us. As the gifts are discovered they are to be developed and used to the full in His service and to His glory. God distributes His gifts for His purposes and for the good of His people. His sovereign administration of these gifts must be acknowledged as right and proper by His people, even when they cannot see the good.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Mex, Tex-	4	Servings

INGREDIENTS

3		Ripe avocados seeded and
		peeled
1	T	large lemon juice
1 1/2	t	Salt
1	T	Minced onion
1		Tomato diced
1		Fresh green chili pepper
		minced
		Onion

INSTRUCTIONS

Cut avocados in half and remove pit. Scoop out pulp with a spoon.  2.
In a large mortar (molcajete), mash avocados, onion, tomato, and
chili. (Note - you can mash ingredients on a large plate.) 3. Add
lemon juice and salt, mix thoroughly. 4. Serve with corn chips.  NOTES
: NOTE: To keep from turning brown, keep covered in  refrigerator with
plastic wrap (Saran, etc.) placed directly onto the  surface of the
guacamole. Recipe by: From South Texas Mexican Cook  Book by Lucy Garza
Posted to MC-Recipe Digest by [email protected] on Feb 12, 1998

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