| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | October 199 | 1 | servings | |
INGREDIENTS
| 3 | Avocados; (preferably | |
| ; California) | ||
| 1/4 | c | Finely chopped scallion; or to taste |
| 1/4 | c | Finely chopped fresh coriander |
| 2 | tb | Fresh lemon juice; or to taste |
| Tortilla chips as an accompaniment | ||
| Cherry peppers for garnish if desired |
INSTRUCTIONS
Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork, stir in the scallion, the coriander, the lemon juice, and salt to taste, and combine the mixture well. The guacamole may be made 1 day in advance and kept chilled, its surface covered with plastic wrap. Serve the guacamole with the tortilla chips. Makes about 3 cups. Gourmet October 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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