MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Guacamole
 Categories: Guacamole, Mexican
      Yield: 1 Batch

      4 md Tomatoes
      4    Ripe avocados; preferably
           -fuerte
      1    Lime; juice of
    1/2 sm Onion
      2 cl Garlic
      1 bn Fresh cilantro; chopped
      3    Fresh red Fresno chilies
           Salt

  Cut a cross in the base of each tomato. Place the tomatoes in a
  heatproof bowl and pour over boiling water to cover.

  Leave the tomatoes in the water for 3 minutes, then lift them out
  using a slotted spoon and plunge them into a bowl of cold water.
  Drain. The skins will have begun to peel back from the crosses.
  Remove the skins completely. Cut the tomatoes in half, remove the
  seeds with a teaspoon, then chop the flesh roughly and set it aside.

  Cut the avocados in half then remove the stones. Scoop the flesh out
  of the shells and place it into a food processor or blender. Process
  until almost smooth, then scrape into a bowl and stir in the lime
  juice.

  Chop the onion finely, then crush the garlic. Add both to the avocado
  and mix well. Stir in the coriander.

  Remove the stalks from the chillies, sli them and scrape out the
  seeds with a small sharp knife. Chop the chillies finely and add them
  to the avocado mixture, with the chopped tomatoes. Mix well.

  Check the seasoning and add salt to taste. Cover closely with clear
  film or a tight-fitting lid and chill for 1 hour before serving as a
  dip with tortilla chips. If it is well covered, guacamole will keep
  in the fridge for 2 to 3 days.

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