"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 Dip Recipe

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This recipe for Guacamole Dip, by , is from The Harkins/Woytkosky/Suppon/Pozza Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim Harkins
Added: Thursday, January 3, 2008


2 ripe Haas Avocados
1 ripe Italian tomato, seeded and finally chopped
1 large clove of garlic finely minced
1 small yellow onion finely minced
1 or 1/2 small jalapeno pepper finely minced
1 lemon and 1 lime (need for Juice and zest)
Tsp of cumin
2 tbsp minced cilantro
Red pepper sauce
Sea salt

Halve each avocado, scoop out both pits and then scoop out the flesh unto a plate, mash the avocado flesh with a fork. Combine the seeded chopped tomato, minced garlic, minced onion, minced cilantro and minced jalapeno pepper with the mashed avocado, mix thoroughly, empty the mixture into a bowl.

Zest the lemon and lime and then slice both in half adding a healthy tablespoon of each juice into the mixture. Add red pepper sauce, cumin and sea salt to taste. Sprinkle the zest over the top, cover with plastic wrap and refrigerate. Prior to serving, bring the guacamole to room temperature.




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