- 2 ripe avocados
- 3 tbsp diced red onion
- 1 jalapeño pepper, stems and seeds removed, finely diced - optional
- 3 tbsp cilantro leaves
- Juice from half a lime
- 1/2 tsp salt
- 1/2 cup ripe tomatoes, seeded and diced - optional
- Using a fork or potato masher, mash the avocados.
- Add remaining ingredients.
- Add more salt if needed.
- Serve right away with tortilla chips.
You really can’t make this ahead of time.Make it and eat it right away!
Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
I doubled this and made it for a taco bar night, serving dinner for 13. It was a big hit!
This was great, I just made it.. I spent less than$10 in ingredients, and the local Mexican restaurant charges $12 for a SMALL amount, this made enough to feed me and 4 other people I would imagine. The only suggestions is that Imight add less lime next time it was a tiny bit sour, but still.. really good, also next time I will chop my vegetables as tiny as possible because the chunks of pepper and tomatoe were a bit much, I will use the slap chop next time lol, thank u for the recipe, my stomache is full of veggies as we speak. Yummy. Great recipe!