Guacamole
Yields at least 2 cups
2 ripe avocados
1 to 3 garlic cloves, pressed
fresh lemon or lime juice to taste
salt and red pepper to taste
Slice the avocados in half. Remove the pit and scoop out the avocado flesh with a spoon. If you're using smooth, green-skinned large Florida avocados, which are less rich than the smaller, bumby darker-skinned California avocados, you may wish to add a teaspoon of vegetable oil.
In a food processor or a mixing bowl, combine the avocado, garlic, and lemon or lime juice to taste. Stir in salt and red pepper to taste. Serve immediately or chill covered. After chilling, taste again for lemon juice.
(New Recipes from Moosewood Restaurant, page 76)
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