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Minty-Lemongrass Guacamole
Recipe by Chef Tom Fraker

Minty-Lemongrass Guacamole


1 Thai Chile, stem removed; minced
4 Avocados, peeled and seeded
1 Lime, juiced
2 cloves Melissa’s Peeled Garlic, minced
10 Fresh Mint Leaves, minced
3 Melissa’s Lemon grass Stalks, ends trimmed; 1 or 2 outer layers peeled and discarded
1/2 Melissa’s Perfect Sweet Onion, diced small
1/4 cup Cilantro, minced
Kosher Salt and Freshly Ground Pepper, to taste

Place the chile and avocados in a large bowl and mash. Stir in the lime juice.

Add the rest of the ingredients and mix well.

Refrigerate for 1/2 hour and serve with chips.

Makes about 4-6 servings.