We came close to an avocado emergency recently when the U.S. banned, for a short time, avocados being imported from Mexico. If you just had to have your guac but couldn’t find avocados, where would you turn? Your pantry has an option for you. Be sure to use salsa one level spicier than you normally eat for the best flavor. Blend those peas well and see if anyone can figure out how you made that guacamole!
PANTRY GUACAMOLE (Pantry Cooking II)
1 tablespoon dried onion
1 can (15 ounces) peas, drained
1/2 teaspoon garlic powder
1/4 teaspoon salt
1-1/2 teaspoons lemon juice
1/3 cup medium salsa or picante sauce
1/2 teaspoon chili powder
2 tablespoons medium salsa or picante sauce
Soak dried onion in warm water for 5 minutes. Drain. In a blender or food processor, blend peas, garlic powder, salt, lemon juice, 1/3 cup salsa and chili powder until smooth. Stir in remaining salsa and the onion. Serve with chips or on tacos, fajitas, nachos, or quesadillas. NOTE: For a spicier guacamole, use a spicier salsa and/or add more chili powder. The key to a good flavor is using salsa one level spicier than you normally eat.
