Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 Jalapeno chile, seeded and
-finely chopped (see note)
1 Ripe tomato, finely chopped
1 Clove garlic, peeled and
-finely chopped
1/2 sm Onion, finely chopped
10 Sprigs fresh cilantro,
-chopped
3 Ripe avocados, peeled and
-seeded
1/2 ts Salt
Juice of 1/2 lime
Tortilla chips
Additional chopped onion,
-cilantro, radish slices,
-crumbled cheese, garnish

In medium-size bowl, combine jalapeno, tomato, garlic, onion and
cilantro. Scoop out avocado meat and gently add to mixture. Using a
fork, roughly mash the avocado, mixing in all ingredi- ents. Flavor
with salt, then lime juice. Set aside a few minutes to let flavors
blend. Serve with tortilla chips, optional gar- nishes and official
team colors. To store guacamole, cover with plastic wrap or aluminum
foil and refrigerate.

Note: When preparing fresh chilies, wear rubber gloves for protection
against oils that later can cause burning sensation on skin.

Makes 3 cups.

From the Oregonian's FOODday, 1/26/93.

Posted by Stephen Ceideburg

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