Chunky Guacamole
Makes about 2 1/2 cups
This zesty dip served with tortilla chips is a
natural starter to a Mexican dinner. It is also served as an
accompaniment to other Mexican foods such as enchiladas and tacos.
3 or 4 ripe
avocados, halved and pits removed
1 small
tomato, seeded, chopped, and drained
2 tablespoons
fresh lemon juice
1 clove
garlic, minced
1 teaspoon
Worcestershire sauce
1/2 teaspoon
salt
1/8 teaspoon
cayenne pepper
1 to 2 drops
Tabasco sauce
4 green onions
including some tender green tops, chopped
2 tablespoons
chopped olives, drained
With a spoon,
scoop the avocado pulp into a bowl and mash with a fork. Stir in
remaining ingredients and mix well. Cover and refrigerate several
hours.
Note: If a
smooth dip is desired, process avocados, lemon juice, and seasonings
in a food processor or blender. Fold in tomato and olives and top with
onions.
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