Ingredients:
4 to 5 ripe avocados, peeled, seeded, and coarsely cut into 1/2-inch pieces
2 to 3 tablespoons fresh milk
4 to 5 medium tomatoes, peeled, seeded and diced(optional)
1/2 medium-size onion, finely minced
1 chile pepper of your choice, finely minced Coarse salt to taste(optional)
1 to 2 tablespoon sugar (optional)
Preparation:
1.To cut the avocado, place it within the palm of your hand and insert a pointy knife with a blade a minimum of two inches longer than the avocado. while not moving the knife, roll the avocado around, slicing it prime to bottom and back to the highest. a mild twist can separate the 2 halves of the avocado, exposing the meat and therefore the seed within.
2. To remove the seed carefully
3. Score the inner meat with a butter knife each horizontally and laterally. These are going to be the cubes when the skin is turned towards within out. If the avocado is ripe flesh ought to fall out because the skin is turned. Repeat this with the remaining avocados. Place the cubes into a medium sized bowl and sprinkle with the lime juice; put aside.
4. In a giant bowl, mix tomatoes, onion, chile pepper, and salt. Gently stir within the avocado cubes and cilantro. Serve. (can be stored within the refrigerator for up to two to three hours).
Let come back to area temperature before serving. function a salad or as a dip with corn or flour tortillas.
4 to 5 ripe avocados, peeled, seeded, and coarsely cut into 1/2-inch pieces
4 to 5 medium tomatoes, peeled, seeded and diced(optional)
1/2 medium-size onion, finely minced
1 chile pepper of your choice, finely minced Coarse salt to taste(optional)
1 to 2 tablespoon sugar (optional)
Preparation:
1.To cut the avocado, place it within the palm of your hand and insert a pointy knife with a blade a minimum of two inches longer than the avocado. while not moving the knife, roll the avocado around, slicing it prime to bottom and back to the highest. a mild twist can separate the 2 halves of the avocado, exposing the meat and therefore the seed within.
2. To remove the seed carefully
4. In a giant bowl, mix tomatoes, onion, chile pepper, and salt. Gently stir within the avocado cubes and cilantro. Serve. (can be stored within the refrigerator for up to two to three hours).
Let come back to area temperature before serving. function a salad or as a dip with corn or flour tortillas.
