Guacamole 4
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Ripe avocados -- (mashed | |
| With fork, n | ||
| 2 | Tomatoes -- (chopped finely | |
| With | ||
| 1 | tablespoon | Fresh cilantro -- (or 2 Tbsp |
| Dried) | ||
| ½ | Lemon -- juice of(or of 1 | |
| Lim | ||
| ½ | Onion -- chopped fine | |
| (prefer | ||
| 1 | teaspoon | Black pepper |
| ½ | teaspoon | Salt -- (optional) |
| 1 | Jalepenos | |
| ¼ | cup | Plain unsweetened yogurt |
| To 2/finely chopped | ||
Directions
Suggestion 1: after cutting avocado in half, remove pit by hitting it with the sharp edge of a knife and twist it out. Suggestion 2: fold in yogurt last. Suggestion 3: place one pit in center of the surface of the guacamole to prevent browning if it needs to stand for a while. It works.
The yogurt adds a nice thick consistency that promotes adherence to nachos From: Real Thai: The Best Of Thailand's