Busters Recipes

Guacamole

3 ripe Haas avocados
1 fresh jalapeño chile, stemmed, seeded and finely chopped
1/2 white onion, diced
1/4 cup coarsely chopped fresh cilantro
Juice of 1 lime
1/2 tsp. salt
Ground black pepper
1 ripe tomato, seeded and diced, optional
   
Lettuce leaf, optional
Corn tortilla chips

Cut each avocado lengthwise into quarters, removing the pit. Peel off the
skin and place the
pulp in a bowl.

Using a potato masher, spoon or your hand, mash lightly. Add the jalapeño,
onion, cilantro,
lime juice, salt, pepper to taste and the diced tomato, if using.

Mix just until combined; chunks of avocado should remain visible.
   
Spoon the guacamole into a serving bowl or onto a plate lined with a lettuce
leaf. If not serving
immediately, poke the avocado pits down into the center of the mixture, cover
tightly with plastic
wrap and refrigerate for up to 4 hours. Serve chilled, accompanied by
tortilla chips.

Serves: 6.

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