1 Roma tomato, finely chopped
1 small clove garlic, minced
Juice of one lime
1 T. minced pickled jalapeno*
2 T. red onion, finely diced
1 T. cilantro, chopped
Salt to taste
Mash avocado and add the remaining ingredients. Mix well. Cover with plastic wrap and press wrap onto the dip. This will keep it from turning brown.
*Use as much or little jalapeno as you like. Personally, I like using canned or jarred jalapeno as opposed to fresh. Using the jarred/canned jalapeno keeps me from biting into the crunch of fresh jalapeno.
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