El Fenix Recipe

6 ripe California avocados
1 cup canned tomatoes, drained and coarsely chopped, about 6 ounces
2 tablespoons bottled hot sauce
2 tablespoons vegetable oil
1 tablespoon finely chopped onion
1 teaspoon salt
1 teaspoon fresh lemon juice
1/2 teaspoon minced garlic

Remove avocados from peels and dice into large 1/2 inch chunks, and place avocado pieces into a medium sized bowl. Add tomatoes, hot sauce, lemon juice, salt, onion, and minced garlic, and stir well. Gently mash the guacamole until about half of the avocado pieces are smooth, and the other half are still chunky. Stir mixture together well, so that all of the ingredients are incorporated into the guacamole. Serve immediately.

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