2 cloves Melissa's Peeled Garlic
2 Roma Tomatoes
, ends trimmed; diced
4 ripe Avocados
, seeded; peeled; diced
2 teaspoons Melissa's "Don Enrique" Hot Hatch Pepper Powder
Place all of the ingredients in a mixing bowl and mash and mix until smooth and creamy. Serve with chips.
Makes about 2-4 servings
An easy way to prep the avocados is to cut them in half lengthwise.
Twist to pull them apart and carefully insert a knife into the pit. While twisting pull up to remove it.
Slice the avocado pulp down and across without cutting through the skin. Take a large spoon and scoop under the meat to lift it out.
Recipe from Hatch Chile Cookbook