Guacamole Recipe
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  2 cups
Avocados (preferably Haas)
2 large whole
1 small
1 very small
Cilantro (Fresh Corriander)
1/2 cup chopped
Lime or Lemon Juice
1 tablespoon
Serrano or Jalapeno Pepper        
1 whole, seeded and finely diced
or 1 tablespoon juice from
canned chilis.
Sour Cream (optional)
3 tablespoons
1/4 teaspoon
1/4 teaspoon
Tabasco or other Pepper Sauce
3 or 4 drops to taste
1. Organize ingredients.  
Finely dice tomato and onion.  
Remove leaves and coarsely
chop cilantro.
2. Cut avocados in half, remove
pits then slide the knife between
the skin and fruit to loosen.

Set one of the pits aside.
3. Score the avocados to form
cubes being careful not to cut
through the skin.  Scoop the
cubes into the mixing bowl.  
4. Add remaining ingredients,
and then mash using a fork or a
5. Make certain that all
ingredients are mixed thoroughly.
6.  Add a pit back in to maintain
the freshness of the guacamole,
cover and refrigerate until served.
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© 2004 David G. Blackburn
A Simple Approach to Preserving Homemade Foods
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