Guacamole

By Shifra Devorah Witt

Meat/Dairy Pareve

Time < 30 Minutes

Difficulty Easy

Cuisine Mexican

Health & Allergies Vegan

Guacamole is a wonderful addition to nachos, burritos, tostadas, chimichangas, and even tacos. Also wonderful as a party dip served with fresh tortilla chips.

Serves: 4-6

Ingredients

4 large avocados
4 medium tomatoes, diced
1/8 teaspoon freshly ground black pepper
2 teaspoons salt, or to taste
4 tablespoons fresh lemon juice
1/2 teaspoon garlic powder

Directions

Cut avocados lengthwise. Twist to separate the avocado into two sections and remove the pit. With a large spoon, remove the avocado from its shell to a bowl. Mash well with a fork or masher until the avocado reaches a smooth consistency.
Add remaining ingredients and mix well.
Refrigerate until serving.

by Shifra Devorah Witt

Shifrah Devorah Witt and Zipporah Malka Heller are mother daughter co-authors, working and cooking in Jerusalem, where they live. The Best of Mexican Kosher Cooking is their second ethnic cookbook. The Complete Asian Kosher Cookbook, their first book, spans Chinese, Japanese, Thai, Indian and Southeast Asian cooking.

Note: All processed foods used for kosher cooking must bear kosher certification, leafy greens and other veggies must be checked for infestations, and all cooking must be done on kosher utensils, with meat and dairy kept separate.