Guacamole
INGREDIENTS:
4 lg Avacados; Peeled; Pitted and
-Coarsely Chopped
1 Clove Garlic; Minced
2 Fresh Tomatoes; Seeded and
-Diced
1/4 md Onion; Finely Chopped
1 Lime ; Juice of
1 Jalapeno Pepper; Finely
-Chopped
3/4 ts Salt
1 tb Sour Cream or Mayonnaise
4 lg Avacados; Peeled; Pitted and
-Coarsely Chopped
1 Clove Garlic; Minced
2 Fresh Tomatoes; Seeded and
-Diced
1/4 md Onion; Finely Chopped
1 Lime ; Juice of
1 Jalapeno Pepper; Finely
-Chopped
3/4 ts Salt
1 tb Sour Cream or Mayonnaise
Guacamole, for Christmas--Why not? Our guacamole recipe that follows is a beautiful presentation of holiday colors with all the flavor of the American Southwest. You don't have to be a Cowboy to appreciate the texture and flavor of this fresh tortilla-enhancing concoction.
Enjoy today's recipe from The Cook & Kitchen Staff at Recipe-a-Day.com at your next gathering for a sporting event, or as an alternative to Christmas cookies while recipes of seasonal favorites from the American Southwest continues.
Mash avacados with a fork until smooth in a large bowl. Add garlic, tomatoes, onion, lime juice, jalapeno, salt and sour cream or mayonnaise. Blend well.
To serve, prepare a bed of lettuce leaves in a small, shallow bowl. Garnish with paprika or 1/4 cup chopped cilantro and surround with tomato wedges if desired. Serve immediately with tortilla or corn chips. Refrigerate to store.
Remember: Take caution when working with jalapeno peppers. Wear gloves to chop the pepper and never touch any sensitive skin near your eyes or mouth while preparing. Don?t get burned! Happy Cooking from The Cook & Kitchen Staff at
Enjoy today's recipe from The Cook & Kitchen Staff at Recipe-a-Day.com at your next gathering for a sporting event, or as an alternative to Christmas cookies while recipes of seasonal favorites from the American Southwest continues.
Mash avacados with a fork until smooth in a large bowl. Add garlic, tomatoes, onion, lime juice, jalapeno, salt and sour cream or mayonnaise. Blend well.
To serve, prepare a bed of lettuce leaves in a small, shallow bowl. Garnish with paprika or 1/4 cup chopped cilantro and surround with tomato wedges if desired. Serve immediately with tortilla or corn chips. Refrigerate to store.
Remember: Take caution when working with jalapeno peppers. Wear gloves to chop the pepper and never touch any sensitive skin near your eyes or mouth while preparing. Don?t get burned! Happy Cooking from The Cook & Kitchen Staff at