Ingredients:
4 or 5 dark, ripe avocados
2 garlic cloves, 2 or 3 jalopenas-finely minced
Juice and zest of 3 or 4 limes (try my hint of freezing lime juice and zest in advance in ice-cube trays.)
2 cans chopped chilis, well drained and chopped fine
1 or 2 bunches green onions, minced—green part also
3 or 4 plum tomatoes—seeded and finely chopped
1/2 C or more FRESH cilantro–chopped fine
Salt, pepper, cumin, cayenne pepper to taste
Technique:
Scoop out the avocados and mash by hand, leaving fairly chunky. (Chunky is best!)
Stir in all the other ingredients, and if desired 1 T EVOO
When well mixed, mound in bowl, sprinkly with more cilantro and place an avocado seed in the middle. Cover and refrigerate.
Best if served the same day, and goes great with LIME-FLAVORED tortilla chips
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