I used two knives and criss-crossed the avocados to keep the dip chunky with the right amount of smooth.
Here she is ready to dig in!
Here is the recipe:
3 avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeño pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl, place the scooped avocado pulp and lime juice, toss to coat.
Drain, and reserve the lime juice after all of the avocados have been coated.
Using a potato masher (Jill didn't have so I used two knives and crosscut the avocados in the bowl), add the salt, cumin and cayenne and mash. Then, fold in the onions, jalapeño, tomatoes, cilantro and garlic. Add 1 tablespoon of the reserved lime juice.
Serve with your favorite tortilla chips.
