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| Guacamole And Sauce With Chips Recipe |
Category: Spreads / Dips
Rating:
N/A
Servings: 6
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Ingredients
3 ripe avocados
1/4 cup minced bermuda onion
1 small jalapeno pepper; minced
1/2 cup sour cream
1/2 small fresh tomato; peeled, seeded and diced
1 salt
1 shredded lettuce
1 tortilla sauce (see index)
1 hot sauce (see index)
Cooking Directions:
1. Peel and pit avocado. Mash the flesh until smooth.
2. Add onion, pepper, sour cream and tomato and blend well. Season to taste with salt.
3. Mound Guacamole on shredded lettuce on 6 salad plates and serve with Tortilla Chips and Hot Sauce. Be sure to use very ripe California avocados. We use a potato masher to blend it all together. A food processor could be used just to blend the avocado, but not the rest of the ingredients. It makes it too smooth. Canned peppers are good because they are consistent. Guacamole must be made fresh. You cannot store guacamole. Lemon juice bleaches it but does not improve the flavor.
LA BOLA
EAST QUINCY, DENVER
BEER: TECATE W/LIME AND SALT
From the . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
dips
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