I have been making guacomole dip for quite a long time, and I have to admit that it is one of my favorite foods. Martha White from Nooksack, Washington taught me how to make it about 24 years ago. The recipe has changed a bit over the years, and I tend to not make it as hot as I used to.
I have made this dip a couple of times for the fellowship meal that the Vienna congregation has every second week, and people seemed to like it. I should issue a warning that avocados are rated at 8 points in the weight watchers guide, with an average person being allowed 22 to 28 points a day to maintain their weight.
For this dip, the avocados are best when you are able to make a small dent in them when you check them for firmness. I will try to remember to upload a picture of the finished product next time I make it.
4 twists of black pepper
2 tablespoons of chill power
3 shakes of Tabasco sauce
1 teaspoon of cayenne pepper
1 tablespoon of crushed chilis
2 cloves of garlic
450ml of President’s Choice salsa mild
Put the avocados in a bowl and mash them with a potato masher.
Dice up the tomatoes into 1/4″ squares.
Crush the garlic with the garlic press.
Put it all together and mix with spoon.