CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains | Greek | Dip | 4 | Servings |
INGREDIENTS
3 | Ripe Haas avocados, mashed | |
3 | Roma tomatoes, skinned & | |
chopped coarsely | ||
1 | White onion, flat bottom | |
rather than round or | ||
pointed minced | ||
2 | Shallots, minced finely | |
1 | Clove garlic, crushed & | |
minced | ||
2 | T | Fresh cilantro or 1" cube |
Ivory soap just | ||
kidding | ||
chopped | ||
2 | t | Greek oregano, crushed & |
finely chopped | ||
Fresh chiles to taste | ||
seeded & finely chopped – | ||
we experiment with | ||
different types or | ||
1/4 | c | Fresh salsa |
1/2 | Meyer lemon, juice of |
INSTRUCTIONS
From: "Scott Ashkenaz" <s_ashken@macsmtp.kla.com> Date: 30 Jul 1996 21:43:32 -0700 Mash and mix into a coarse mixture. (Or is that masture?) Add salt to taste. Adjust spicing to taste. Taste again. Debate. Let Scott have the final word. CHILE-HEADS DIGEST V3 #058 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 236
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 14.7mg
Sodium: 569.8mg
Potassium: 1083.4mg
Carbohydrates: 40.6g
Fiber: 3.6g
Sugar: <1g
Protein: 11.6g