Guacamole
1 1/2 pounds firm-ripe to ripe avocados (Hass are best, Fuerte are also good.)
1/2 cup Salsa Cruda
3 to 4 tablespoons lemon juice
Peel and pit avocados. Coarsely mash with a fork (DO NOT USE A FOOD PROCESSOR OR
BLENDER). Add salsa, lemon juice, and salt and pepper to taste.
Makes 2 1/2 cups
Cook's Note: This is best when made two to four hours ahead and chilled.
Submitted by sooz
International Dishes
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