3 ripe avocado pears
Juice of one lemon
1 tablespoon onion juice
1 clove garlic, mashed
4-6 tablespoons finely chopped celery or green pepper
1 tablespoon finely chopped parsley or cilantro
Salt and freshly ground black pepper
1/2 teaspoon Chimayo red chili, finely ground to taste
Mash the avocados with a fork, add the other ingredients and mix well.
Serve immediately with tortilla chips.
Recipe 1994 Josie Gallegos from Hellish Relish
Harper Collins West
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