Makes 2 cups

3 large cloves garlic

1 jalapeno pepper, cored, seeded, and chopped

3 ripe avocados, peeled, halved, and pitted

3 tbsp. fresh lemon juice

2 plum tomatoes, seeded and chopped

2 scallions (green onions), white bulb and 3 inches green, diced

1 tsp. Tabasco sauce

1/2 tsp. salt

1 tsp. freshly ground black pepper

2 tbsp. chopped cilantro (fresh coriander)

  1. In a food processor, with the motor running, drop the garlic and jalapeno pepper down the feed tube.  Process until finely chopped.
  2. Add 1 1/2 avocados and lemon juice, and process until smooth.  Transfer the mixture to a bowl.
  3. Add the remaining avocados to the bowl and mash with a wooden spoon.
  4. Add the tomatoes, scallions, Tabasco, salt, pepper, and cilantro.  Mix thoroughly with a fork.  
  5. Serve within an hour or two at room temperature.

If you are not going to serve this immediately, save the pit from the avocado and plunk it into the middle of the guacamole.  It will keep the surface from turning brown.  Cover with plastic wrap and keep in refrigerator up to several hours.

Copyright © 2001-2012 by The Still Waters Group

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