 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
|
A friend of ours was living in Mexico City and their son stayed with us after high school until he started college that fall. He taught me to make this. I never liked it before. I do now.. Figures it is fattening! Read more ! Ingredients:
6 ripe avocados nice large ones if you can find them.. if not add 1 or 2 more if they are small |
1/2 cup freshly squeezed lime juice |
6 plum tomatoes, finely diced |
2 tablespoon fresh oregano minced fine, or 1 tablespoon dried, rubbed in palm before adding. |
1 small bundle cilantro chopped |
1 medium onion, finely diced |
1 jalapeño pepper, minced (with seeds if you like hot) |
3 garlic cloves, minced |
1 1/4 teaspoons coarse salt |
1/2 teaspoon freshly coarse ground pepper |
2 teaspoon olive oil (optional) it helps keep tomatoes from getting soggy. |
Directions:
1. Cut avocados in half, remove seed by tapping the seed with a sharp knife and twisting out.
2. SAVE THE SEEDS.
3. Score each side of flesh in small squares with a paring knife and use big spoon to remove from skin.
4. Place the avocados in a bowl and mash with a fork until you get the. I like it left that chunky. Others like to smash with a fork more.
5. Stir in remaining ingredients except lime.
6. Add part of the lime juice and taste, we like it with a lot. Others do not.
7. Adjust seasonings to your tastes.
8. Use soon, otherwise it will start to turn dark. If you put the seeds on top and cover with plastic wrap it will help to keep it from turning so dark.. Keep the air out!
9. Deep fry some corn tortillas that you have cut, sprinkle with salt or garlic salt and serve together... Pass the beer!
10. Enjoy!
|
|