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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A zesty twist on guacamole. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
3 large green chilies (hatch or anaheim) |
2 small onions, peeled and minced |
1 large tomato, peeled and chilled |
3 large ripe avocados |
salt, to taste |
mayonnaise or french dressing |
Directions:
1. Heat chili peppers in oven until skin blisters; wash in cold water, peel and remove seeds, chop fine.
2. Mince tomato.
3. Add onions and minced tomato to the roasted peppers.
4. Peel avocados; remove seeds, mash and add to the chopped vegetables.
5. Season with salt to taste and mayonnaise or french dressing.
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