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Categories:Viewed: 19 - Published at: 4 years ago
Ingredients
- 3 ripe avocados
- 2 small ripe Roma tomatoes
- 2 green onions
- 1-3 Serrano chiles
- Fresh cilantro
- 1 large lime
- 1/4 lemon
- 1 Tsp. Salt (I prefer Trader Joe's Pink, but Kosher will do)
Method
- Cut around the entire narrow, center circumference of the avocados and separate the halves. Usually the seed will remain in the fatter, bottom half of the avocado. Cup the seeded half in your hand and (carefully!) strike the seed with the blade of your knife. It will wedge into the seed; gently rotate the seed with your knife and it will pop right out. Repeat for the other 2. Scoop out the meat into your bowl with a spoon, being careful not to include the stem or any peel.
- Chop tomatoes into 1/3-1/2" cubes and set aside.
- Chop green onions into thin slices and add to bowl.
- Coarsely chop about 1/2 bunch of cilantro (leaves and the finest stems only,) and add to bowl.
- Depending on your heat tolerance, cut 1 to 3 Serrano chiles lengthwise. Remove stems, veins and seeds. (I like to leave a few seeds in myself.) Chop finely and add to bowl.
- Juice large lime into bowl.
- Sprinkle 1/2 Tsp. salt over ingredients in bowl, and stir gently until mixed, then add tomatoes and stir gently until they are well distributed.
- Add more salt to taste (this could be more or less than a teaspoon,) stirring gently to keep dip semi-chunky.
- You don't want your avocados to be mush, but you don't want them to be so chunky that you and your friends can't dip it without breaking the chips off either.
- Finally, squeeze lemon juice across the top of the dip. This prevents browning.
- Refrigerate for at least an hour, but 2-3 hours is best. Stir gently before serving.
