2 medium avocados, peeled, seeded and mashed
1/4 c. finely chopped onion
1 bar (8 oz.) cream cheese
1/2 tsp. salt
1/4 t. garlic
1 T. lemon juice
1 c. finely chopped tomatoes
1/4 t. hot pepper sauce

Blend all together completely. May leave out tomatoes and onions and cream it all, then stir these in for chunky guacamole or can cream it all together.  This recipe is from my friend Holly S. Hi Holly! Also, it is written on a very, cool sheet of paper from the House of Representatives. 🙂

Serve with chips and enjoy!

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Mary Ann’s Hot Sauce

This is my Chris’ very favorite hot sauce!  His mom shared this recipe with me over 17 years ago and we have made it and shared it as gifts ever since.  The flavor is a mosaic of spicy and sweet–mix it with your favorite, salty tortilla chips or use it in your favorite enchiladas and ordinary become extraordinary!  Try it and see!

1 gallon cut up tomatoes (16 c. juice)
1 qt. cut up onions, quartered
12 large jalapeños (Remember: this could burn your hands and definitely your eyes, so be careful in handling!)
12-14 cloves of garlic (Remember: a clove is a section of the pod or bulb of garlic)
2 c. white vinegar
1/2 c. sugar
3/8 c. salt
1/2 c. oil (I use olive)
3 T. tobasco sauce (Chris likes the chipotle flavored tobasco.)

Purée tomatoes, onion, jalapeños and garlic in food processor.

In a large stock pot mix together the puréed blend with the rest of the ingredients. Cook on medium for about 1-3 hours (depending on how thick you like your hot sauce…we like ours thick).

Pour into hot pint jars and seal. Makes 11 pints. Tastes very similar to Albert’s Hot Sauce, but better we think! Get some tortilla chips and enjoy!

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