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Ingredients:
2 large avocadoes, seeded, peeled
1 and chopped
1 small tomato, peeled and cut up
1/2 small onion, cut up
3 canned green chilies, rinsed
1 and seeded
2 tbsp lemon juice
3/4 tsp salt
Instructions:
Put the avocadoes, tomato, onion, chili peppers, lemon juice and salt
into a blender. Place the lid on tightly, and then blend on high
speed until well mixed. This is great served with tortilla chips for
dipping!!! Or it can be used as a sauce served with tacos or
burritos! Source: Adapted by Deborah Kuhnen from "Better Homes and
Gardens Mexican Cookbook".
Servings: 2
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Guacamole Con Chiles Recipe brought to you by Mexican Recipes To-Go
