Guacamole 3 ripe avocados (mashed with fork, not pureed in a food processor) 2 tomatoes (chopped finely with a knife, not pureed in a processor) 1 Tbsp fresh cilantro (or 2 Tbsp dried) juice of 1/2 lemon (or of 1 lime adds interesting twist) 1/2 onion chopped finely (preferably purple) 1 tsp black pepper 1/2 tsp salt (optional) 1 to 2 finely chopped jalepenos (or other chili and according to tolerance) 1/4 cup plain unsweetened yogurt Suggestion 1: after cutting avocado in half, remove pit by hitting it with the sharp edge of a knife and twist it out. Suggestion 2: fold in yogurt last. Suggestion 3: place one pit in center of the surface of the guacamole to prevent browning if it needs to stand for a while. It works. The yogurt adds a nice thick consistency that promotes adherence to nachos. Hope you enjoy it. Mark Newsgroups: rec.food.recipes From: mes@zoo.toronto.edu (Mark Siddall) Date: Sat, 8 Jan 1994 19:03:03 GMT