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Instructions |
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place green onion and cilantro or parsley in food processor. Whirl until evenly chopped.
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Halve avocados. Peel and pit. Cut into 2 inch pieces. Add about half of avocado to green onion mixture in processor. Add lime juice, picante sauce, salt and hot-pepper sauce. Whirl using on-and-off pulses until finely chopped.
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Add remaining avocado to mixture in processor. Whirl with on-and-off pulses until desired consistency.
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Scrape guacamole into serving dish. The guacamole can be prepared up to 4 hours ahead and refrigerated tightly covered with plastic wrap. Serve with tortilla chips.
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Suggestions |
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Use in seven layer mexican dip or alone with chips
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Originally Submitted
3/29/2011
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