guacamole
I received a fabulous recipe from my dear friend Judy and decided we should have a brilliant dinner of homemade salsa, guacamole, homegrown squash and freshly baked bread. We made ice tea and sat outside enjoying the warm summer evening whilst scooping up salsa and guacamole with tortilla chips and stuffing it in our mouths. Then I picked blueberries off of our blueberry bush and mixed some plain yogurt with brownsugar and vanilla, sprinkled this concoction with a generous helping of blueberries and that was dessert!
3 large ripe avacados
1/4 cup chopped onion (white or red)
1/4 cup fresh cilantro, no stems
1 Tbs. fresh lemon or lime juice to prevent avocados from turning dark
1 jalapeno pepper, seeded and chopped
Add as much salsa as you like.
At this point, taste it and add salt & pepper to please your tastebuds.
Refrigerate until needed. This won't keep overnight.
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