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“A zesty twist on guacamole. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat chili peppers in oven until skin blisters; wash in cold water, peel and remove seeds, chop fine.
  2. Mince tomato.
  3. Add onions and minced tomato to the roasted peppers.
  4. Peel avocados; remove seeds, mash and add to the chopped vegetables.
  5. Season with salt to taste and mayonnaise or french dressing.

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