A few years ago, I was a visiting art education professor at Leon University, in Mexico for two weeks. The President of the University often took me to dinner. Since I don’t eat meat, it was a challenge to choose food from the menu. Even the rice and beans were made with lard. There was always guacamole, and I never tired of it!
No fresh chili peppers? The ones in a jar are fine too.
Guacomole
Yeild: about 2 cups
2 ripe avocados (Haas are preferable)
Juice of ¼ medium size lime
2 crushed cloves garlic
2-3 Tablespoons fresh cilantro Salt to taste
2 medium ripe tomatoes sliced in half. Scoop out seeds with a spoon. Then chop.
Put lime juice, garlic, onion, cilantro and jalapeño pepper in food processor. Pulse until chunky, then pulse a few more times.
Cut avocados in half the long way. Remove seeds.
Scoop out the avocados into a bowl and mash with a fork.
Combine this chunky mixture into the bowl with the avocado.
Add salt to taste and mix in tomatoes. Goes great with chips, or carrot and celery strips.
1 Tablespoon red onion 1 small fresh jalapeño pepper, sliced with seeds removed.
