GUACAMOLE CON CILANTRO

"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."

2 avocados, mashed
1 tablespoon lemon juice
2 peeled and chopped tomatoes
1 cup chopped onions
1 teaspoon seasoned salt
1/2 teaspoon lemon pepper
2 tablespoons chopped black olives
1 tablespoon chopped green chili peppers
1 tablespoon chopped fresh cilantro

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. Can be kept in refrigerator up to 24 hours if covered very tightly.

Makes 6 servings
Source: Jo Anne Merrill

Category:  Appetizers and Snacks
Msg Link:  http://www.recipelink.com/msgid/3150230