Guacamole

I have two variations, similar but slightly different.

VARIATION #1

1 tbsp lemon juice

1 small clove garlic, minced

1 small fresh green chili, seeded

1 shallot finely chopped

1 tbsp olive oil

few drops hot pepper sauce

1 lemon slice cut in pieces

fresh Italian parsley sprig, if desired

Cut avocado in half, remove seeds and scoop flesh
into a plate. Mash well.

Add lemon juice and garlic and mix well.

Very finely chop Chile and add to mixture with shallot.

Stir in olive oil, hot pepper sauce and salt. Mix well.

Spoon mixture into a serving bowl and garnish with lemon

pieces and parsley sprig. Serve with tortilla chips.

VARIATION # 2

1/2 small onion, finely chopped

4 tomatoes, peeled, seeded and finely chopped

1 green Chile, seeded and finely chopped

1/2 small green bell pepper, seeded and
finely chopped.

1 tbsp chopped cilantro

2 large ripe avocado

salt and pepper to taste

2 tsp lemon juice

In a bowl, mix together onion, tomatoes, Chile, bell pepper and cilantro.

Cut avocado in half lengthwise, remove seed and scoop out flesh.

Mash roughly with tomato mixture. Season with salt and pepper,

and stir in lemon juice. Transfer to a serving bowl. Serve immediately

with Tortilla chips.

Note: If not eaten soon after preparation, the guacamole

tends to turn very dark. I usually make it at the very last minute and

serve it immediately.

This can also be eaten with raw vegetables if you are eating low carb.