Cookin' With Leo
A Bit More
Well, I get the word from last month's
column that most of my Yankee Friends would
not touch the Hot Peppers with a 10 foot
pole. Figures, most of them put beans,
cheese, and crumbled crackers in their Chile
anyway. So, how would they ever know how
good Tex-Mex stuff is? They usually avoid
it like the plague, because they just have
it in their mind that everything in Texas or
Mexico is not edible because it is
Well, it ain’t, and if you Yanks start
lookin’ around a bit you will discover that
you eat a lot of Tex-Mex COOL inventions.
And here is something you Yanks eat a lot of
and like it too. There are probably more
ways to make Guacamole then there are towns
in Texas, and you will find every kind of
binder from Mayonnaise to French Dressing in
it, but let’s not be deceived. The real
McCoy just depends on a nice ripe Avocado
and no binders whatsoever.
So, here is a real Tex-Mex, developed by
me, Leo C, that is, recipe for Guacamole.
And, since I am a alien Texan, what snuck
across the border from Missouri, and liked
Guacamole made in Missouri as much as I like
it even if it is made in Texas, I made up my
own recipe for Yanks, Texans, Mexicans, and
even them Californians what like Mayonnaise
on and in everything.
Here is what you need:
2 very ripe Avocados, peel ‘em and save the
seeds, you may need them if you are not
going to use the mix right away.
1 peeled, green Chili Pequin, ground
Juice of 1 fresh Lime
2 medium tomatoes, peeled and
1 small white onion, chopped fine
Salt, to taste.
And, here is how to do
Mash the Avocados with a fork, not too fine
or smooth. Add the other ingredients. Mix
and mash together with the fork. If you are
not going to serve it right away drop the
seeds back in the mixture and refrigerate
it. The seeds will keep it from darkening.
Cover it tightly ‘til ready to
And for my Yank pals, remove the seeds
before dipping in. And, don’t save them,
they just won’t grow north of Texas.
Take Care Now,
Click on author's
byline for bio.