rick@rochester.UUCP (Rick Floyd) (11/10/83)
[Yes. I know this looks funny coming from New York. Trust me...] New Mexico is justly famous for anything with green chili. Few meals can compare, for example, to chili rellenos or enchiladas smothered in green chili sauce. For a gentle introduction to green chili, try the following: GUACAMOLE DIP 4 ripe avocados, mashed 3 teaspoons onions, chopped dash of garlic 1/2 cup of green chili, chopped 1/2 cup tomatoes, chopped 2 tablespoons lemon juice salt to taste Combine all ingredients until well blended. Chill. This is best made with freshly roasted or frozen green chili. The canned green chili available in most stores is pretty insipid. Chips that go well with this may be made by cutting corn tortillas into 8 pieces and deep frying at 350 degrees until crisp. rick floyd uucp: (seismo | allegra)!rochester!rick arpa: rick@rochester
bdot@hogpd.UUCP (J.BARRETT) (11/10/83)
Speaking of guacamole dip, how do you tell when an avocado is ripe???? John
ptw@vaxine.UUCP (P. T. Withington) (11/11/83)
An avocado for guacamole is ripe about the same time a banana is for bread-- just before you throw it away. 't` --Tucker (ptw@vaxine.UUCP) ~
notes@pur-ee.UUCP (11/12/83)
#R:rocheste:-378300:iuvax:11300002:000:181 iuvax!anneh Nov 11 19:45:00 1983 ***** iuvax:net.cooks / hogpd!bdot / 8:37 pm Nov 10, 1983 Speaking of guacamole dip, how do you tell when an avocado is ripe???? John ---------- When it's nice and soft. Anne