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Guacamole


2 Avocados
2 Tomatoes
1 Medium onion
1 Clove garlic
1 Tablespoon chopped cilantro (fresh coriander leaf)
1 teaspoon white wine or cider vinegar
1 level teaspoon sugar
Salt and pepper to taste

Peel and chop all ingredients, place in a food processor or blender and whizzzz!

The sugar balances the vinegar which helps to preserve and maintain a good colour.

Leave covered in the fridge at least 4 hours for the flavours to mature. Excellent with unflavoured tortilla chips. Serves 4 (or 2 with a big bag of chips, Mexican beer and a good ball game!).




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.