From Worldwide Ward Cookbook
5 large ripe black Hass avocados
Juice of 2 large limes
1 medium onion, chopped
2/3 C. cilantro, chopped
1 large tomato, chopped
Salt to taste
Fresh jalapeno peppers, chopped (optional)
Slice avocados in half; remove the pits and scoop the flesh out of the shells. Place in bowl. Add juice of one fresh lime to prevent browning. Mash with a fork; it's okay if it's still lumpy. Add onion, cilantro, and tomato; stir gently to mix. Add the juice of second lime and salt to taste. Stir just enough to blend. Add jalapeno until it's as hot as you like. If you accidentally make it too hot, add another avocado.
Amado Daruich
Puebla, Mexico
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