ingredients.
Place the diced avocado, tomato, and onion in a medium bowl. Then, fold in the diced jalapeno, cilantro, and garlic. Let sit at room temperature for one hour and then serve with chips – or go one step further and serve on a slice of fresh bread with melted mozzarella cheese (it’s worth it).
PS. These beautiful measuring cups can be found on Anthropologie.com Painted Amaryllis Measuring Cups
- 1 Haas avocados, diced, seeded and peeled
- 1/2 teaspoon kosher salt
- 1/2 medium red onion, diced
- 1/2 jalapeno pepper, seeded and minced
- 1 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- fresh mozzarella (optional)
- fresh French banquette (optional)
Place the diced avocado, tomato, and onion in a medium bowl. Then, fold in the diced jalapeno, cilantro, and garlic. Let sit at room temperature for one hour and then serve with chips – or go one step further and serve on a slice of fresh bread with melted mozzarella cheese (it’s worth it).
PS. These beautiful measuring cups can be found on Anthropologie.com Painted Amaryllis Measuring Cups
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