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Red Guacamole (avocado salad)




Source of Recipe


San Francisco Examiner-Prudence Penny-1947


Recipe Introduction


Serves 6.


List of Ingredients




3 large green chili peppers
2 small onions, minced
1 large tomato, peeled and chilled
3 ripe avocados
salt
Mayonnaise or french dressing

Recipe



Roast, peel and seed chilies. Chop them fine. Add onions and finely chopped tomato. Peel avocados and mash. Add to chopped vegetables. season with salt and mayonnaise or french dressing.
Guacamole con Tocino;
With vegetables add 3 hard boiled eggs and 6 stuffed olives. Rub salad bowl with cut garlic clove and garnish with bacon curls.
Serve on tomatoes and lettuce, on cold cooked meat or as an appetizer on toast or tortillas.