print this recipe email to a friend Guacamole Makes about 6 cups Find this recipe and more in Chef Paul Prudhomme's Always Cooking!. ingredients 5 very ripe avocados (preferably California avocados, or Calavos), peeled and cut into chunks 1 cup chopped onions 2 cups chopped peeled fresh tomatoes 1 teaspoon minced fresh garlic 3 tablespoons fresh lime juice 2 tablespoons chopped fresh jalape~os 2 teaspoons Chef Paul Prudhomme's Meat Magic® 2 tablespoons chopped fresh cilantro, optional how to prepare Place all the ingredients in the bowl of a food processor and pulse until coarsely puréed; the mixture should still be somewhat chunky.  If you prefer an even chunkier version, you can mix these ingredients in a bowl rather than using a food processor. final dish

Price: $3.00 Quantity: Meat Magic® 2oz. Use Meat Magic® on broiled, roasted, grilled, barbecued, stir-fried, bronzed or blackened beef, pork, poultry, veal, fish and wild game.Easy to use in bean dishes, chili, stews, gravies, gumbos an...

« Back