|Denver Green Chili|
Recipe of the Week - 4/21/12
This guacamole has a flavorful, tangy taste from all the
citrus and dijon mustard. With a basket of chips, we
snarfed it down in about 15 minutes.
If you use mild chiles, this just has a hint of heat. You
may want to add chiles or use hotter chiles. Fortunately,
guacamole is a dish that is easy to adjust for salt and
heat after making it.
I find this dish a refreshing change from the typical
guacamole. It has more tang, but still has that
avocado-y guacamole taste.
1. Put first 5 ingredients in a small jar or plastic storage
container. Put lid on tight and shake to blend well. Set aside.
2. Peel the grapefruits, removing all rind and membranes
and only keep inner pulp. Set aside.
3. Scoop out avocados into a medium bowl. Mash thoroughly
with a potato masher. Add the mustard, lemon juice, and
olive oil mixture and mash again until well blended.
4. Add the diced chiles and grapefruit and mash again to
blend well. Adjust chiles and salt to taste, garnish with
cilantro and serve with tortilla chips.
Preparation time: 15 minutes
Serves: 6 - 12 (about 3 cups)
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