ramon > wrote:
> On Mon, 20 Nov 2006 00:58:42 GMT, Steve Wertz
> >On Sun, 19 Nov 2006 18:25:12 -0500, Dee Randall wrote:
> > [ . . . ]
> >I also make a great (or at least I think so) avocado-serrano
> >sauce/salsa using coconut milk. The powdered would make it less
> >watery.
> >
> Care to post the recipe? TIA.

While Steve searches his archives (and I'm really anxious to see the
coconut milk usage), here's mine (sans coconut milk). I don't remember
where I got it.

South of the Border Guacamole Serves: 8

Ingredients

1/2 Cup chopped white onion
1 to 100 cloves garlic, crushed
4 (or to taste) Serrano chiles or the fire of your choice, chopped
1/4 Cup chopped cilantro
1 tsp salt (to taste)
4 California Avocados
2 Tbsp fresh lime juice
3/4 Cup tomato, seeded and well drained

Instructions

1. In a food processor, combine onion, garlic, chiles, cilantro and salt;
reserve. Coarsely mash (DO NOT PUREE) California avocados. Fold in reserved
onion mixture, then tomato. Serve with tortilla chips.

2. Guacamole is best made as close to service as possible. Store in an
airtight container with plastic wrap against the surface of the guacamole.

My daughter loves this. She used about 1/2 dozen cloves of garlic, quarters
the chiles (Serrano, Jalapeño &/or Thai), then thin slices 'em. Fork mashes
the avocados, cuts the tomatoes into little pieces. She also makes a killer
clam dip.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
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