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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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A nice version of guacamole provided by Chef Nino, of Rouse's Own Chef for the French Market Creole Tomato Festival coming this weekend. Use the freshest, reddest (or blackest or pinkest or orangist) robust homegrown tomatoes you got - it'll be great! There'll be no leftovers. Can't wait for my tomatoes to start coming in - will be experimenting with different types. By all means - use those lovely red flavorful Creoles if you can! Here's hoping my Rowdy Reds come in soon! Ingredients:
2 tomatoes, large ripe homegrown creole |
2 avocados, ripe |
1/2 red onion, chopped finely |
1 jalapeno pepper, seeds and membrane removed, minced |
2 tablespoons cilantro leaves, finely chopped |
2 tablespoons lime juice, fresh |
1/2 teaspoon kosher salt |
black pepper, freshly grated, to taste |
Directions:
1. Cut avocados in half. Remove seed.
2. Scoop out avocado from the peel and coarse cut into small pieces.
3. Add the chopped onion, jalapeno, cilantro, lime juice, salt and pepper, and tomatoes.
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