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Mexican   -   Guacamole Con Cilantro   adapted from Jo Anne Merrill

  • 2 avocados -- mashed
  • 1 Tablespoon lemon juice
  • 2 tomatoes -- peel and chop
  • 1 Cup onions -- chopped
  • 1 Teaspoon seasoned salt
  • 1/2 Teaspoon lemon pepper
  • 2 Tablespoons black olives -- chopped
  • 1 Tablespoon green chili peppers -- chopped
  • 1 Tablespoon fresh cilantro -- chopped
Directions Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain the tomatoes. Add along with remaining ingredients to the avocado mixture; blend. Cover and chill.
Serve over chicken enchiladas or as a sauce over any Mexican-style chicken, beef, or cheese dish. Also serve with tortilla chips as a dip. Can be kept in refrigerator up to 24 hours if covered very tightly.
Serves 6
Time to Make 0:10

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