Guacamole con cilantro

6 servings

Ingredients

Quantity Ingredient
2 Avocados -- mashed
1 tablespoon Lemon juice
2 Tomatoes -- peel and chop
1 cup Onions -- chopped
1 teaspoon Seasoned salt
½ teaspoon Lemon pepper
2 tablespoons Black olives -- chopped
1 tablespoon Green chili peppers --
Chopped
1 tablespoon Fresh cilantro -- chopped

Directions

Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain the tomatoes. Add along with remaining ingredients to the avocado mixture; blend. Cover and chill.

Serve over chicken enchiladas or as a sauce over any Mexican-style chicken, beef, or cheese dish. Also serve with tortilla chips as a dip. Can be kept in refrigerator up to 24 hours if covered very tightly.

Recipe By : Jo Anne Merrill

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