2 avocados pitted
2 tablespoons cilantro
1/4 teaspoon salt
1 teaspoon lemon or lime juice
1/2 small onion
1/2 small tomato
1/2 jalepano ( or more if you love spice)


Scoop avocado halves into a bowl and mush them with a fork. I like mine a bit on the creamy side but you can leave it chunky if you prefer.

*find a great avocado by choosing one that is soft to the touch but not mushy and pick the seed off the top; if its green underneath its not ripe!

Add the salt and lemon juice and mix.

Chop the tomato and onion and mix in.


Chop the cilantro and add followed by the diced jalepano. If you don’t want it spicy then you can skip the pepper. But if you’re like me you can add more. ;). FYI the seeds are the spiciest part.
When chopping, leave the seeds out!

Some people don’t like cilantro either, and I’ve had the recipe with oregano which is a bit of a twist, or with garlic. You can tweak the recipe as you like it. I don’t add too much salt because tortilla chips are always super salty and that’s my chip of choice for this dip!!!




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