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Guacamole appetizers, latin american, fried 3 ripe avocados 9 tablespoons fresh lemon juice 1 large tomato; cut into 1" cubes 1 large yellow onion; minced 1 celery stalk; minced 4 green onions; minced 1 bell pepper; seeded and minced 4 cloves garlic; finely minced 3 small fresh hot chilies; seeded and minced 1/4 cup minced fresh parsley 1 teaspoon finely minced fresh cilantro 1 teaspoon sugar 1/8 teaspoon ground cumin 1/4 teaspoon coarsely ground black pepper 1/3 cup vegetable oil salt and cayenne or Tabasco; to taste Scoop the avocados into a bowl and mash thoroughly with a fork. Add the lemon juice a bit at a time, tasting after each addition, and stir well. Add all the remaining ingredients and mix. NOTES : As a dip, serve with potato chips, tortilla chips, thin slices of French baguette, or fresh vegetables. A dollop is nice served alongside a tossed salad. Spoon it inside crisp tacos. A spoonful on top of an omelet or a burrito is a very welcome addition. Try serving a platter of alternate slices of avocado, tomato, and cucumber on a bed of romaine lettuce with guacamole spooned over the top and the whole sprinkled with pitted black olives. Ole! Yield: 2 cups. 62 0 0 0 0 0 0 0 2607 0 384 0 0 20007 0 0 Contributor: © 1995 Cole Group, Inc. Yield: 8 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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