"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Guacamole Recipe

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This recipe for Guacamole, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Deja
Added: Friday, August 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 med. ripe avocado,
halved, seeded and peeled ;
4-1/2 tsp. lemon juice ;
1 small tomato, seeded and finely chopped ;
1/4 cup finely chopped onion ;
1 T. minced green chilies, roasted or canned ;
1 clove garlic, minced ;
1/4 tsp. salt, optional .

Directions:
Directions:
In a large bowl, mash avocado with lemon juice. Stir in tomato, onion, chilies, garlic and salt if desired. Place the seed you removed from the avocado on top of the dip to help keep your dip looking fresh and prevent discoloration until serving. Cover; chill until serving time. Remove seed before serving.
Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
About 1-1/2 cups.
Preparation Time:
Preparation Time:
15 min. / plus chilling time 'til serving.
Personal Notes:
Personal Notes:
Good stuff! I make guacamole any time I have avocados in the kitchen. It's quick and easy to prepare when friends drop by on short notice. It also makes a great side dish for a complete Southwestern-style meal. Mild or sweet peppers can be substituted for the chilies for those who like their guacamole a little less spicy. I miss our trees and the ability to walk out and pick the fruit whenever it's ripe.

 

 

 

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