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By: Cindy R.
| Description: | ||
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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2 tablespoon finely chopped onion 2 each canned jalapeno pappers, finely chopped 0.25 cup chopped fresh coriander leaves (or 1 1/2 teaspoon dried or 1/2 tsp ground per 2 avocados) 2 each ripe California avocados, coarsely mashed 1 each tomato peeled, seeded and chopped, sift salt to taste 3 each Tablespoon. fresh lime juice |
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| Directions: | ||
| 1. Mix all ingredients together. Serve as a dip with corn chips or fresh vegetables. Also great as a topping for baked potatoes or burgers. 2. N.B. Place an avocado pit in the centre of prepared guacamole to help prevent browning. 3. Makes about 1 1/2 cups. |
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| Notes: | ||
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