MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Holy Rollee Guacamole
Categories: Dips, Guacamole
Yield: 1 Batch

1 Soft avocado; chopped
1 lg Tomato
1 Onion; chopped
Green onions;
- chopped (optional)
1 cn Diced tomatoes;
- juice and all, the flash
- cooked type are best
3/4 bn Fresh cilantro;
- cleaned & chopped,
- or to taste
3/4 Fresh jalapeno;
- or to taste
1 1/2 Meyer lemons;
- juice of
2 cl Garlic; minced, or to taste
1/4 c Olive oil;
- up to 1/2 c, top quality
1 tb Chile powder; heaping
1 tb Cumin; heaping
Kosher salt; to taste
2 Grinds fresh black pepper

This guacamole should have a chunky texture and lots of juice in it.

Adjust ingredients to suit your own tastes.

Wash jalapeno and place on a hot burner to char skin. When it is fully
charred, rub skin off, slice, remove seeds and chop 3/4 of the pepper
up.

It is hard to go wrong on this one as the various ingredients love to
sit in a bowl together, regardless of the ratio of what to what.

If you really want to impress the fans, make your own tortilla chips.
Quarter about half a pack of fresh tortillas, cook in hot oil, drain
on thick paper towels (the good kind) and salt. Careful, men will
fight you for the last few chips. It might be safer just to make
more.

Note: this makes the kitchen smell all fry-ie. If you have an
electric skillet, cook these out on the back porch, but, not in the
rain. Spatters matter.

Recipe by Patti Thompson

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