(Avocado Dip)
This recipe was featured in: fiesta dinner tonite
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Check out another variation of my guacomole from Mango Madness
Serves 2
2 medium or 3 small ripe avocados (pop them in the refrigerator for 1-2 hours before preparation if serving right away)
1/2 a lime juiced or 1/2 -1 tbsp is using from a bottle
1/2 small or 1/4 medium onion, finely chopped
1/2 small or 1/4 medium tomato, finely chopped
1 small garlic clove, minced
1/2 jalapeño, finely chopped (remove seeds for less heat)
handful cilantro/coriander , finely chopped
3-4 dashes Tobasco/Hot sauce
salt
freshly ground black pepper
Halve and pit the avocados. With a spoon, scoop out the flesh (both yellow and green parts) into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Drizzle lime juice over the mashed avocados to avoid them from turning brown.
Mix in the rest of the ingredients well and season with salt and fresh ground black pepper.
Guacomole can be made ahead of time. Sprinkle a little lime juice and lay the clear plastic wrap tightly close to the surface of the guacomole and store in refrigerator until ready to serve. Can be stored this way for upto 1 day. Once the plastic wrap is taken off, all the quantity has to be consumed, else it will turn brown and lose flavor.
