| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Appetizers, Dips, Relishes, Sauces, Mexican | 1 | Batch |
INGREDIENTS
| 2 | Ripe avocados | |
| 2 | Green onions, minced | |
| 1 | sm | Tomato (preferably Roma), seeded and minced |
| Juice of 1 lime | ||
| 1 | Jalapeno or serrano pepper, seeded & minced | |
| Salt to taste |
INSTRUCTIONS
This next recipe is for the closest thing you will find to a green salad in classic Mexican cooking. Although many fresh vegetables are used in both Mexican and Tex-Mex dishes, they usually are incorporated in the dish, rather than served separately. Guacamole (Wahk-uh-MOLE-ay) is an avocado-based relish/sauce/salad that may be used as a garnish, accompaniment or first course (often in this role, accompanied by crisp-fried tortilla wedges for dipping). For a really elegant (and typically Mexican) presentation, serve the Guacamole in individual lettuce cups, garnished with a radish rose. Peel and seed the avocados. Place one avocado in a bowl and mash until smooth. Coarsely chop the second avocado and stir it in, along with the remaining ingredients. Serve immediately if possible. NOTE: Some cooks prefer to puree all the avocado. For my taste, this makes the dish seem uncomfortably like baby food, but if you prefer it smooth, go for it. If this sauce is to be held for any length of time at all, return the avocado pits to the mixture (this helps prevent discoloration), and cover with plastic wrap, placed directly on the mixture, pressing down to eliminate all air. Avocados discolor to a nasty brown if left exposed to the air. Kathy in Bryan, TX Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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