[Last updated May 22, 2001] You may also be interested in Celeste's Mexican Chocolate Brownies or Celeste's Mississippi Cornbread recipes.
This is the easiest and best guacamole I've ever known. The recipe was given to my by my father-in-law, John Stokely, of San Rafael, CA. It takes less than 5 minutes to make, and always gets rave reviews.
You can serve this guacamole in the avocado shells, in a bowl with lots of chips nearby, as a topping for grilled chicken, or as a sandwich spread.
Rinse the avocado. Cut avocado in half, lengthwise. Remove and discard the seed. (Grow an avocado tree!) Using a spoon, scoop out the avocado flesh into a small bowl. Be careful not to split the skin. (The skin is your serving bowl.)
Using a fork and/or knife, mash the avocado flesh in the bowl. You're going for small lumps, not a smooth cream texture. Stir the salsa and chile powder into the avocado flesh, mixing well.
Spoon the avocado mixture neatly into the avocado shells. Sprinkle a little chile powder on the top. Serves 2.
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