Border Grill Guacamole
Makes 3 cups, or 6 appetizer servings
5 ripe avocados, preferably Hass
6 tablespoons chopped fresh cilantro
1 medium red onion, diced
4 jalapeno chiles, stemmed, seeded and finely diced
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
shredded lettuce for serving
sliced tomatoes, for garnish
Cracked Black Pepper Garnish, see recipe below, for garnish
Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork until chunky and set aside.
In another bowl, combine the remaining ingredients then add to the chunky avocado and combine with a fork. Mound on a bed of shredded lettuce and garnish with sliced tomatoes drizzled with Cracked Black Pepper Garnish. Serve immediately.
Cracked Black Pepper Garnish
Makes 1/2 cup
2 tablespoons cracked black pepper
1/2 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
Stir all of the ingredients together in a small bowl. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.
Copyright © 2005, Mary Sue Milliken and Susan Feniger
For more great recipes from Mary Sue and Susan, go to http://www.marysueandsusan.com