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Title: Chunky Guacamole #1
Categories: Appetizer Dip Mexican
Yield: 6 Servings
| 1/2 | sm | Onion, very finely chopped |
| Fresh hot green chilies to | ||
| Taste about | ||
| 2 | Chilies serranos or 1 chile | |
| Jalapeno), | ||
| Stemmed, seeded and very | ||
| Finely chopped | ||
| 1 | md | Tomato, cored and very |
| Finely chopped --optional | ||
| 1 | Clove Garlic, peeled and | |
| Very finely chopped | ||
| Optional | ||
| 10 | Sprigs Cilantro, chopped -- | |
| Optional | ||
| 3 | md | Avocados |
| Salt | ||
| 1/2 | Lime, juiced -- optional |
1. In a medium bowl, mix the finely chopped onion and chiles with the optional tomato, garlic and cilantro.
2. Halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from the pits, then scoop out the pits and reserve. Scrape the avocado pulp from the skins and add it to the bowl.
3. Using a spoon roughly mash the avocado while mixing in the other ingredients, making a coarse, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend.
Additional chopped onion and fresh cilantro, radish slices or roses, and/or a little crumbled Mexican cheese (queso fresco) or other fresh cheese like feta or farmer's cheese for garnish.
Recipe By : Authentic Mexican
From: Apoe@unicom.Net (Art Poe) Date: 1 Feb 1996 09:17:31 -0700
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