| 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 c4@groupz.net on Feb 12, 1998
A Message from our Provider:
“This is the day the Lord has made! Be glad!”