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Bill’s Guacamole

A historical recipe from New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous.

A historical recipe

New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous. Project Gutenberg eBook #63283.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous. Digitised by Project Gutenberg, eBook #63283 (https://www.gutenberg.org/ebooks/63283). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Mexico. Associated with Mexico by curated dish list: guacamole (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 6-8 ripe avocados ¼ cup finely chopped onion 1 large tomato, diced ½ cup chopped green chile 2-3 minced jalapeño peppers 1 clove garlic, minced Dash of cumin powder 1 teaspoon lemon juice Salt to taste Peel and pit avocados.
  2. Mash coarsely with a fork, leaving bits of whole avocado.
  3. Stir in remaining ingredients.
  4. Serve on lettuce or as a dip with tostados.