• 4 ripe Haas avocados
• 3 Tbls freshly squeezed lemon juice (1 lemon)
• 8 dashes hot pepper sauce
• 1/2 c small diced red onion
• 1 large garlic clove minced
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 med tomato, seeded, and small-diced
1. Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.
2. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well.
3. Using a sharp knife, slice through the avocados in the bow until they are finely diced.
4. Add the tomato.
5. Mix well and taste for salt and pepper. Makes 3 cups
Notes:
Use a knife to chop the avocado, which made a chunky dip.
Use Haas avocados for best results.
They're the earthy brown ones, not the pretty shiny green ones.
Serve at room temp w/yellow or blue corn chips.
Keep avocado green by storing it with plastic wrap pressed directly on top.
The air will turn it brown, so the less air contact, the better.
