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1995-09-25
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Newsgroups: rec.food.recipes
From: mes@zoo.toronto.edu (Mark Siddall)
Subject: Guacamole
Message-ID: <CJBrL4.74t@zoo.toronto.edu>
Organization: U of Toronto Zoology
Date: Sat, 8 Jan 1994 19:03:03 GMT
3 ripe avocados (mashed with fork, not pureed in a food processor)
2 tomatoes (chopped finely with a knife, not pureed in a processor)
1 Tbsp fresh cilantro (or 2 Tbsp dried)
juice of 1/2 lemon (or of 1 lime adds interesting twist)
1/2 onion chopped finely (preferably purple)
1 tsp black pepper
1/2 tsp salt (optional)
1 to 2 finely chopped jalepenos (or other chili and according to tolerance)
1/4 cup plain unsweetened yogurt
Suggestion 1: after cutting avocado in half, remove pit by hitting it with
the sharp edge of a knife and twist it out.
Suggestion 2: fold in yogurt last.
Suggestion 3: place one pit in center of the surface of the guacamole to
prevent browning if it needs to stand for a while. It works.
The yogurt adds a nice thick consistency that promotes adherence to nachos.
Hope you enjoy it.
Mark