| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
|
Avacodas |
| 1/2 |
c |
Chopped tomato |
| 2 |
tb |
Finely chopped onion |
| 1 |
tb |
Finely chopped serrano or ja |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Chopped cilantro |
| 1 |
|
Juice of 1/2 lime |
|
|
Salt and pepper to taste |
INSTRUCTIONS
The VERY BEST guacamole I ever tasted was at the Guadalajara Grill in Old
Town San Diego. They make it fresh, right at your table. (I recommend the
Haas avacodas).
Here's their recipe: Slice the avacodas in half, remove the pit and scoop
out the pulp with a spoon. Add all ingredients and mix gently,
crisscrossing two spoons in the bowl. The idea is to leave the avacoda in
small chuncks. Susan Husij
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Lonely? No one understands like Jesus”