Cowboy Guacamole BBQ Dutch Oven Recipe
3 ripe medium avocados, halved, pitted, and peeled
1/4 cup finely chopped onion, preferably white onion
1 ripe plump tomato, seeded and finely chopped
1 clove garlic, crushed through a press
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro ( coriander), optional
1 hot fresh Chile pepper ( such as jalapeno), seeded and minced, or to taste
1/2 teaspoon salt
Instructions:
In a medium bowl, mash all of the ingredients together with a fork until well mixed but still chunky. Press a piece of plastic wrap directly on the surface of the top of the bowl and refrigerate until ready to serve, up to 2 days
Makes: 2 cups
Takes 15 min. preparation time.
By National Cowboy Hall of Fame, Oklahoma City
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Cowboy Guacamole BBQ Dutch Oven Recipe
