CFD Publications

PANTRY GUACAMOLE

1 tablespoon dried onion
1 can (15 ounces) peas, drained
1/2 teaspoon garlic powder
1/4 teaspoon salt
1-1/2 teaspoons lemon juice
1/3 cup medium salsa or picante sauce
1/2 teaspoon chili powder
2 tablespoons medium salsa or picante sauce

Soak dried onion in warm water for 5 minutes. Drain. Blend peas, garlic powder, salt, lemon juice, 1/3 cup salsa and chili powder until smooth. Stir in remaining salsa and the onion. Serve with chips or on tacos, fajitas, nachos or quesadillas. NOTE: For a spicier guacamole, use a spicier salsa and/or add more chili powder.

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Look for this recipe in the August 2009 Backwoods Home Magazine Newsletter

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Copyright © 2004 - 2011 Cheryl Driggs
Last modified: 01/14/2012