By Chef Ida Rodriguez
Ingredients 2 ripe Hass Avocado
1 clove Organic Garlic
(large) mashed to paste 1 Jalapeno Chile seeded and minced
2 ripe Tomatillo or Tomato seeded and chopped fine
1 small Red Onion finely chopped
1/4 cup Cilantro whole and finely chopped
Salt and Pepper to taste
Halve and pit avocados. Remove the flesh from the avocado and scoop into a large bowl.
Mash avocados with a fork and stir remaining ingredients, combining well.
Season with salt & pepper to taste.
Chill covered with plastic wrap for at least 1 hour and up to 1 day. Stir before serving.
Makes about 2-3 cups.