Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, many splendored guacamole from 'beat that' by ann hodgman. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Many Splendored Guacamole from 'Beat That' by Ann Hodgman is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Many Splendored Guacamole from 'Beat That' by Ann Hodgman is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have many splendored guacamole from 'beat that' by ann hodgman using 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Many Splendored Guacamole from 'Beat That' by Ann Hodgman:

1. Get 4 ripe Hass avocados
2. Take 2 tbsp lemon juice
3. Make ready 2 tbsp chopped scallions / spring onions - green part
4. Take 2 cloves garlic, finely chopped
5. Get 2 jalepenos, deseeded and finely chopped
6. Take 1 tomato, deseeded and chopped
7. Prepare 1 tbsp sour cream
8. Get 1 tbsp Worcestershire sauce
9. Get 1 tbsp olive oil
10. Make ready 1 tbsp white wine vinegar
11. Make ready 2 tsp ground cumin
12. Prepare 2 tsp chilli powder
13. Prepare 1/4 cup (65 g) salsa
14. Prepare 1/4 cup (30 g) Monteray Jack cheese, grated / shredded
15. Take 1/4 cup (35 g) finely chopped chorizo / kielbasa sausage
16. Get 2 tbsp tequila
17. Get 2 tbsp freshly chopped cilantro / coriander
18. Make ready 1 tsp salt

Instructions to make Many Splendored Guacamole from 'Beat That' by Ann Hodgman:

1. Roughly chop the avocados in a large bowl then mash half of the chunks
2. Add the rest of the ingredients in order, stirring lightly after each addition
3. Serves around 5 cups / 10 people
4. This is seriously delicious! I wish I'd written it!! Credit to Ann Hodgman
5. To make this safe for Jack I used Violife vegan cheese in place of the Monteray and Alpro coconut yogurt in place of the soured cream

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