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Yields1 Serving


 3 avocados, mashed
 1 tomato, seeded and chopped
 1 jalapeno, seeded and diced
 1 tbsp red onion, minced
 2 garlic cloves, minced
 2 tbsp cilantro, finely chopped
 2 tbsp fresh lime juice

Mash avocados in a bowl. Add remaining ingredients and stir to combine. Serve immediately or cover tightly with plastic wrap to keep the oxygen in the air from turning the avocado brown. Enjoy!


(TIP: If you are sensitive to jalapeno peppers like I am, try juicing the lime right after cutting the jalapeno pepper so that the acid in the lime will neutralize the capsaicin as soon as possible. Make sure that the lime juice touches the same parts of your hands that you used to touch the pepper. This usually works to keep my hands from burning and tingling for hours after cutting a jalapeno pepper!)