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Fresh Tomato Guacamole
Posted By Nava On July 30, 2012 @ 12:27 pm In Salsas, Chutneys, and Relishes | No Comments
Here’s a delicious summer guacamole with a bit more emphasis on the tomatoes than the avocados, which is great when a larger quantity with more staying power is needed. Serve as a sauce for quesadillas or soft tacos , or as a dip with stoneground tortilla chips.
Makes: about 2 cups; serves 8 or more as an appetizer
Cut the tomatoes into quarters. Peel and pit the avocado and cut into large chunks. Put the tomatoes and avocado in the container of a food processor along with the remaining ingredients.
Pulse on and off until the ingredients are evenly and coarsely chopped. Leave a bit chunky; be careful not to over process. Serve at once as suggested in the headnote. Cover any leftovers tightly and refrigerate; best used within two days.
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 Image: http://www.vegkitchen.com/recipes/soups-for-all-seasons/cold-summer-soups/fresh-tomato-coconut-soup/attachment/tomatobeefsteak_supersaver_pack/
 quesadillas or soft tacos: http://www.vegkitchen.com/kid-friendly-recipes/easy-healthy-recipes/easy-quesadillas-or-soft-tacos/
 salsas, chutneys, and relishes.: http://www.vegkitchen.com/category/recipes/savor-and-flavor/salsas-chutneys-relishes/
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