Guacamole

Guacamole
Recipe By : Louise
Serving Size : 8
Categories : Appetizers, Mexican
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3 whole avocados
1 tablespoon onion -- minced
2 whole jalapeno peppers, canned -- seeded (optional)
1 whole fresh tomatoes -- chopped
1 tablespoon chopped parsley
1/2 teaspoon coriander
1/2 teaspoon salt
1 pinch black pepper
1 tablespoon fresh lemon juice
1 dash hot sauce
1 tablespoon sour cream
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1. Peel avocados, cut them in halves and remove pits. Toss with lemon juice in a ceramic bowl. Mash with a fork until smooth.
2. Add remaining ingredients, blend well, and adjust seasoning to taste.
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Serving Ideas : Serve as a dip with tortilla chips.

 
 
 
 
 
 
 
 
 
 
 
 

Fresh Mexico: 100 Simple Recipes for True Mexican Flavor

Pickled Vegetables

Title: Pickled Vegetables
By Louise
Categories: Vegetables, Side Dish, Mexican
Servings: 10
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4 c Green Beans; Whole
3 ea Celery; Stalks, *
1 c Carrots; 2 med, **
1 1/2 c Cauliflowerets
1 c Broccoli Flowerets
1 c Radishes
1 c Peppers; ***
2 c Boiling water
2 T Black Peppercorns
2 c Cider vinegar
2 c Sugar
1/2 ts Salt
1/4 t Cloves; Ground
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* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups)
** Carrots should be cut diagonally into thin slices.
*** Peppers can be canned, dry or fresh. I use Chipotle Dried plus a few colored fresh strips
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1. Mix all vegetables in a large glass or plastic container.
2. Mix Liquids and spices and allow to cool.  Pour over vegetables.
3. Cover and refrigerate at least 48 hours but no longer than 2 weeks.
Many different kinds of Vegetables can be substituted, like summer squash, parsnips, cukes, snap peas, etc.
Makes about 10 cups of vegetables