This is a wonderful topping for potatoes and meat dishes as well as a popular dip for tostadas and raw vegetables.
INGREDIENTS | SERVES 8
- 2 large, ripe avocados
- 1 medium-sized red tomato
- 1 small yellow onion
- ½ cup canned jalapeño peppers
- 1 tablespoon lime juice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Cut the avocados in half lengthwise and pry out the pits. Remove the peels and cut the avocados into 1-inch pieces. Mash with a fork.
Cut the tomato into ½-inch pieces. Remove the skin from the onion and cut into ¼-inch pieces.
Drain off the liquid from the jalapeño peppers and cut the peppers into ¼-inch pieces.
Combine all the ingredients; mix well.