This is my version of guacamole, a popular Central American uncooked fresh relish or dipping sauce that is now enjoyed in many regions of the world. It turned out to be a perfect accompaniment to mushroom quesadilla, served with Mexican black bean pasties. The remains were enjoyed with some blue corn tortilla chips. The final result is worth the attention devoted to the chopping board beforehand, even considering it was eagerly devoured in a fraction of the time.
|Recipe by Lisa Turner|
Published on June 5, 2008
This tangy, spicy and fresh-tasting classic Mexican dip will disappear in no time at all
This is my contribution to Weekend Herb blogging, hosted this week by Maninas.