Guacamole

Avocados contain high quality essential fatty acids and are the fruit highest in Vitamin E. When making Salsa, I add some of it to an avocado to make guacamole.

• Ready In: 50 mins
• Yields: 4 cups

Ingredients

• 1 -2  ripe avocado
• 3  lbs tomatoes, home-grown,if available
• 4  cloves garlic, minced
• 2  large  jalapeno peppers, seeded and finely chopped
• 1 (4 ounce) can  chopped mild green chilies, drained
• 1  small  vidalia onion, finely chopped
• 1⁄3 cup  finely chopped fresh cilantro
• 1⁄4 cup  finely chopped fresh spicy globe basil
• 1⁄8 cup  finely chopped fresh parsley
• 1⁄4 cup red wine vinegar
• 1⁄2 tablespoon lemon juice
• 1⁄2 tablespoon lime juice
• 1⁄2 teaspoon ground cumin
• 2  tablespoons honey

Directions

1. Bring a large pot of water to a rolling boil.
2. Add tomatoes and scald for 2 minutes.
3. Drain.
4. Submerse immediately in a bowl of cold water and ice and let sit for a few minutes.
5. Remove skins and discard.
6. Remove stem core and discard.
7. Cut tomatoes in small chunks and discard seeds and juice.
8. In a large pot, add all ingredients.
9. Bring mixture to a boil.
10. Over medium-high heat, cook for about 5 minutes, stirring frequently.
11. Strain off any excess liquid.
12. Cool.
13. Add 8 tablespoons of salsa to each ripe avocado used.