| 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 |
T |
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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