Pat & Ed Kuletos Guacamole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2 large: Hass avocados (just ripe, not too soft, see note)
3 tbsp: Mayonnaise,
2 tbsp: Salsa,
1 tbsp: Crushed capers, use a garlic press
1: Garlic clove, crushed
2: Arugula leaves, chopped
Juice of 1/2 lime,
1 Handful: chopped cilantro,
2: Green onions, finely chopped
1 pinch: Cumin,
2 dash: Worcestershire,
1 dash: Marsala,
Salt and pepper, to taste
Directions:
Halve, peel and pit the avocados. Place the avocado flesh in a bowl
and mash with a fork. Do not use a blender; you want some texture.
Stir in the mayonnaise, salsa, crushed capers, garlic, chopped
arugula, lime juice, cilantro, onions, cumin, Worcestershire sauce
and Marsala.
Taste the mixture and season with salt and pepper.
Note: The avocados should be still firm but slightly yield- ing to the
touch,
Yields approximately 2 cups.
PER 1/4 CUP: 185 calories, 2 g protein, 7 g carbohydrate, 19 g fat (3
g saturated), 5 mg cholesterol, 95 mg sodium, 2 g fiber.
From an article in the San Francisco Chronicle, 9/15/93.
Posted by Stephen Ceideburg
Source from luhu.jp
and mash with a fork. Do not use a blender; you want some texture.
Stir in the mayonnaise, salsa, crushed capers, garlic, chopped
arugula, lime juice, cilantro, onions, cumin, Worcestershire sauce
and Marsala.
Taste the mixture and season with salt and pepper.
Note: The avocados should be still firm but slightly yield- ing to the
touch,
Yields approximately 2 cups.
PER 1/4 CUP: 185 calories, 2 g protein, 7 g carbohydrate, 19 g fat (3
g saturated), 5 mg cholesterol, 95 mg sodium, 2 g fiber.
From an article in the San Francisco Chronicle, 9/15/93.
Posted by Stephen Ceideburg
Source from luhu.jp
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