| Cuisine: Mexican | Type: Dip | Serves: 4 cups |
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Source:
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Colorado Cache |
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Attributes:
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Quick and Easy |
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Comments:
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Should not be made more than 4 hours before serving or the dip will turn black! Use only very ripe avocados that feel soft to the touch. |
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Serving Suggestions:
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Serve as a dip for corn chips or side dish for Mexican food. |
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Ingredients:
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4 ripe avocados 2 tbs. fresh lemon juice 1 tomato, peeled and finely chopped 1 whole, mild green chile, chopped (or use canned chiles) 2 green onions, chopped or shallots 1 small clove garlic, pressed salt & pepper to taste |
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Instructions:
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1. Peel, seed and mash avocados. Add lemon juice, tomato, green chile, onions, garlic, salt, pepper. 2. The dip may be served at this point, and it will be chunky, or it may be processed in the blender if a smoother texture is desired. 3. To prevent the guacamole from turning dark, place the avocado seeds on top of the dip, cover tightly with plastic wrap, and refrigerate until serving time. |
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Related recipes:
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None |
2001-03-10