Tuesday, May 26, 2009


3 Avocados, very ripe
2 Tablespoons white onion, finely minced
1 10-ounce can of tomatoes with chilies (Rotel is a good one)
1 medium tomato, chopped coarsely
1 jalapeno pepper, chopped (optional to control heat level)
1/4 Cup packed, cilantro leaves, finely minced
Juice of 1/2 lime
1 Teaspoon extra-virgin olive oil
Sea Salt

Mash the avocados leaving some chunks. Add the rest of the ingredients and mix well. Garnish with a sprig of Cilantro.

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