INGREDIENTS | SERVES 8
- 2 cloves garlic, chopped
- ¼ cup chopped red onion
- 1 small jalapeño pepper, finely chopped
- 4 ripe Hass avocados, halved, pitted, and scooped from the skin
- 2 tablespoons lime juice
- ½ teaspoon salt
- Freshly ground black pepper to taste
- ¼ cup chopped cilantro
- 1 plum tomato, seeded and chopped (optional)
In a mortar and pestle, or in a mixing bowl with a fork, mash together the garlic, onion, and jalapeño.
Add the avocado and mash until it forms a chunky paste.
Add lime juice, salt, pepper, and cilantro, and stir to combine.
Garnish with chopped tomato if desired. Serve with tortilla chips, or as an accompaniment to spicy food.
Pitting an Avocado
For both types of avocado, start by cutting through the skin, down to the pit, and scoring the fruit lengthwise. Gripping both halves, give a quick twist to separate one half from the pit, leaving the other half holding that large nut. If you plan to use only half of the avocado, it's best to leave the pit in the unused portion, since it prevents the fruit from turning brown overnight. To remove the pit, hack into the middle of it with the blade of your knife, gripping the fruit in the palm of your other hand; twist the knife clockwise to loosen the pit. It should fall right out of a ripe avocado.