| 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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