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Path: utzoo!linus!decvax!harpo!seismo!rochester!rick
From: rick@rochester.UUCP (Rick Floyd)
Newsgroups: net.cooks
Subject: more regional cookery (New Mexico)
Message-ID: <3783@rochester.UUCP>
Date: Thu, 10-Nov-83 03:23:16 EST
Article-I.D.: rocheste.3783
Posted: Thu Nov 10 03:23:16 1983
Date-Received: Fri, 11-Nov-83 20:13:43 EST
Organization: U. of Rochester, CS Dept.
Lines: 29

[Yes. I know this looks funny coming from New York. Trust me...]

New Mexico is justly famous for anything with green chili. Few meals can
compare, for example, to chili rellenos or enchiladas smothered in green
chili sauce. For a gentle introduction to green chili, try the following:

		GUACAMOLE DIP

	4 ripe avocados, mashed
	3 teaspoons onions, chopped
	dash of garlic
	1/2 cup of green chili, chopped
	1/2 cup tomatoes, chopped
	2 tablespoons lemon juice
	salt to taste

Combine all ingredients until well blended. Chill.

This is best made with freshly roasted or frozen green chili. The canned
green chili available in most stores is pretty insipid.


Chips that go well with this may be made by cutting corn tortillas into
8 pieces and deep frying at 350 degrees until crisp.

	rick floyd
	uucp: (seismo | allegra)!rochester!rick
	arpa: rick@rochester