UCLBS Recipes

Guacamole

2 ripe avocodoes, mashed
finely grated vidalia onion, to taste
1 hard-boiled egg, finely grated
one medium to large tomato, blanched, peeled, deseeded and coursely chopped
1 clove garlic, crushed
kosher salt & pepper to taste (avocado uses lots of salt)
lemon juice, to taste (I use quite a bit in this recipe - at least one lemon's worth)
Tobasco or other legal hot sauce, to taste (again, I use lots)

Mix all ingredients, and refrigerate, covered, for an hour to let flavors develop. Serve with Sue's crackers.