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Thursday, May 6, 2010

Chunky Guacamole

4 Ripe Haas Avocados
3 TB Fresh Lemon Juice
8 dashes Tabasco Sauce
1/2 cup Red Onion, finely chopped
1 large Garlic Clove, minced
1 tsp Kosher Salt
1 tsp Freshly Ground Pepper
1 medium Tomato, seeded and finely chopped

Halve and pit the avocados, then scoop the flesh into a bowl. Lightly mash the avacado, leaving some bite-sized pieces. Add the lemon juice, Tabasco, onion, garlic and salt and pepper; toss with a wooden spoon.

Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes and toss to combine. Adjust the seasonings to taste. Serve with baked tortilla chips or toasted pita triangles.

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