Pat & Ed Kuleto's Guacamole Recipe

Mexican Recipes To-Go

Mexican Guacamole Recipes

Ingredients:

Stephen Ceideburg
2 large Hass avocados (just ripe,
-not too soft, see note)
3 tbsp Mayonnaise
2 tbsp Salsa
1 tbsp Crushed capers (use a garlic
-press)
1 Garlic clove, crushed
2 Arugula leaves, chopped
Juice of 1/2 lime
1 Handful chopped cilantro
2 Green onions, finely chopped
1 pinch Cumin
2 dash Worcestershire
1 d Marsala
Salt and pepper, to taste

Instructions:

Halve, peel and pit the avocados. Place the avocado flesh in a bowl
and mash with a fork. Do not use a blender; you want some texture.

Stir in the mayonnaise, salsa, crushed capers, garlic, chopped
arugula, lime juice, cilantro, onions, cumin, Worcestershire sauce
and Marsala.

Taste the mixture and season with salt and pepper.

Note: The avocados should be still firm but slightly yield- ing to the
touch,

Yields approximately 2 cups.

PER 1/4 CUP: 185 calories, 2 g protein, 7 g carbohydrate, 19 g fat (3
g saturated), 5 mg cholesterol, 95 mg sodium, 2 g fiber.

From an article in the San Francisco Chronicle, 9/15/93.

Posted by Stephen Ceideburg

Servings: 6

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