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Vegetables Mexican
Appetizers Snacks Dinner Party Superbowl Vegetables Mexican
3 Haas cados halved, seeded and peeled
1 e, juiced
1/2 teaspoon her salt
1/2 teaspoon ground in
1/2 teaspoon enne
1/2 medium on diced
2 Roma atoes seeded and diced
1 clove lic minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. Serve with tortilla chips.
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