| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
|
Ripe avacado (soft to touch) |
| 1/4 |
c |
Sour cream |
| 1/4 |
c |
Milk |
| 1 |
ts |
Minced onion |
| 1 |
|
Clove garlic; mashed to a pulp with: |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Minced cilantro -or- |
| 1/4 |
ts |
Dried cilantro |
| 1/2 |
ts |
Hot pepper sauce (to taste) (up to) |
| 3 |
tb |
Fresh lemon juice |
INSTRUCTIONS
1. Peel avocado and mash to a smooth pulp.
2. Add sour cream, milk, onion, garlic, cilantro, pepper sauce and lemon
juice and blend with a wire whip.
3. Let stand at least an hour before serving. Refrigerate any leftover
sauce.
NINFA'S
HOUSTON
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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