"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Guacamole' Recipe

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This recipe for Guacamole', by , is from COOKING with DADDY, en la COCINA de NUEVO MEXICO, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Daddy

Category:
Category:

Ingredients:  
Ingredients:  
2 Large Avocado's (4 Medium sized)
1 Medium-sized minced Fresh Tomato (Roma's work the best)
2 tbsps. minced Yellow Onion
1 tsp. ground Chile Pequin', or to taste
2 Pinches Garlic Powder (Not Garlic Salt)
2 Pinches Salt, (add to taste).
1 Squeeze from Fresh Lemon (Can substitute: tsp. of bottled Lemon Juice)

Directions:
Directions:
1. Cut Avocados in half, length-wise, twist to open.

2. Carefully hit the pit with slight force with sharp edge of a larger knife, twist and remove the pit.

3. Using a medal spoon, scoop out the Avocado placing into a Medium-sized mixing bowl.

4. Add only 1 teaspoon of Chile Pequin initially, then add to reach desired taste.

5. Using a Wisk, mash all the ingredients together to blend flavors.

6. Salt to taste, serve with Tortilla Chips.

Number Of Servings:
Number Of Servings:
Makes Approx. 2 cups
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
* There are several variety for Avocados, any and all would be great for this recipe.

* Select rip or near rip avocados if using immediately. A perfect ripened Avocado will not spring back if you gently squeeze it. If needed: to expedite ripening, try placing them in a brown paper bag and on the counter for a day or so.

* Ground Chile Pequin [pa-keen] can usually be found in the 'Spices section" or "Hispanic Foods Section" of most grocery stores.

 

 

 

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