Subject: Guacamole
From: Unicorn (unicorn@indenial.com)
Date: Mon Aug 21 2000 - 03:48:44 EDT
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F O O D F U N N Y
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Reader Sally (not of Sally and Don fame, a different one) warns:
Be wary of strong drink. It can make you shoot at tax collectors, and
miss.
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T O D A Y ' S R E C I P E
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I originally set out to prepare a menu of some lesser known Mexican
dishes, but in reviewing my files I couldn't resist some of the
classic dishes that this country has made famous.
I doubt that any two dishes of guacamole have ever been exactly the
same, with every cook having his or her own version. Here is a basic
recipe which you can modify and personalize at will.
Guacamole
2 - 3 ripe avocados, peeled and mashed
1 medium tomato, seeded and diced
1/2 small onion, finely chopped
2 - 3 canned serrano chiles*, chopped
1/4 cup (60 ml) chopped cilantro (coriander leaves)
Juice of 1 lime
Salt and freshly ground pepper to taste
* Available in finer supermarkets and Latin specialty shops.
Combine all ingredients and mix well. Place in a serving bowl and
cover tightly if not serving immediately. Serve with tortilla chips
for dipping. Serves 6 to 8 as an appetizer.
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