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Ingredients:
2 avocados -- mashed
1 tbsp lemon juice
2 tomatoes -- peel and chop
1 cup onions -- chopped
1 tsp seasoned salt
1/2 tsp lemon pepper
2 tbsp black olives -- chopped
1 tbsp green chili peppers --
1 chopped
1 tbsp fresh cilantro -- chopped
Instructions:
Mash the ripe avocado, add lemon juice and blend. Peel, chop and
drain the tomatoes. Add along with remaining ingredients to the
avocado mixture; blend. Cover and chill. Serve over chicken
enchiladas or as a sauce over any Mexican-style chicken, beef, or
cheese dish. Also serve with tortilla chips as a dip. Can be kept in
refrigerator up to 24 hours if covered very tightly.
Recipe By : Jo Anne Merrill
Servings: 6
I will not eat oysters. I want my food dead - not sick, not wounded - dead. Woody Allen
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Guacamole Con Cilantro Recipe brought to you by Mexican Recipes To-Go
