Renny Darling's Cinco de Mayo

 

Guacamole Mold with
Tomatoes, Onions & Chiles

1 package unflavored gelatin
1/2 cup water

4 avocados, mashed
4 tablespoons lemon juice, or more to taste
1 cup sour cream
1 can ( 4 ounces) chopped green chiles
1 small onion, grated
1 tomato, peeled, seeded and chopped
2 Tabasco peppers, finely minced

In a metal measuring cup, soften gelatin in water. Place cup in a pan of simmering water and stir until gelatin is dissolved.

In a large bowl, stir together the remaining ingredients until well mixed. Stir in the dissolved gelatin. Spread mixture evenly into a 6-cup mold and refrigerate until firm.

Unmold onto a lovely platter and decorate with green leaves and scored lemon slices. Serve with toasted flour tortillas for spreading.

To toast flour tortillas:
Cut flour tortillas into wedges and toast in a 350° oven until crisped. Or place whole tortillas in a toaster oven for about 1 or 2 minutes, or until tortillas are crisped. Bubbles will form. This is normal. Guests will have to break off a piece of the crisped tortilla to enjoy with the mold.

Easiest & Best Guacamole
with Tomatoes, Onions & Chiles

 

2 large avocados, mashed
1 small onion, finely chopped
1 can ( 4 ounces) diced green chiles
1 tomato, seeded and chopped
4 tablespoons lemon juice
1/2 cup low-fat sour cream

Combine all the ingredients in a large bowl and stir until blended. Serve with crisp tortilla chips for dipping. Yields about 2 cups.

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