Prep: 30 minutes
Chill: 1 hours
4 Ripe avocados, halved, pealed and pitted
1 cup of yellow or white onion, chopped
1 Roma tomato, chopped
1 Teaspoon of fresh cilantro, chopped
½ Clove of minced garlic (fresh or jar)
1 green or red bell pepper, chopped
1 whole jalapeno, remove seeds and chop (Use the seeds for additional heat)
1 whole lime cut in half
Salt to taste
In a medium bowl combine onions, tomatoes, cilantro, garlic, jalapeno and pepper and mix until blended evenly. Set aside.
Slice avocados in half using a circular pattern. Split a part and remove the pit using a spoon.
Using a spoon, scrape and scoop each avocado from the outer skin. Add to medium mixing bowl. Gently mash the avocados. Consistency depends on how you like your dip—chunky or smooth.
Add the onions, tomatoes, cilantro, garlic, jalapeno and pepper mixture to the avocados. Stir gently until completely combined.
Slice the lime in half. Using one hand, squeeze one half of lime over your hand into the avocado mixture (catching any seeds that may fall). Repeat process with other the other half of the lime. Stir gently until lime juice is combined.
Add salt to taste.
Recipe credit: Amy LaVallie, National Day Calendar