Cut avocados in half by rotating the knife all the way around the pit. Twist
the two halves apart, then scoop out the pits. With a spoon, scoop the pulp
into a large bowl. Coarsely mash with the spoon or a potato masher. Stir in
the Guacamole Mix, cilantro and salt to taste.
Divide equally among three serving bowls.
Mix sun-dried tomatoes with beer and microwave on high for 1 to 2 minutes.
Let stand until tomatoes are softened.
Strain off beer and coarsely chop tomatoes.
Stir tomatoes and red peppers into the guacamole. Season with salt.
Serve the guacamole with Frontera Tortilla Chips.
Yield: about 2 1/2 cups
Recipe by Rick Bayless
Recipe and photo credit:
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