From: Annette
2 Large Ripe Avocado
2 tbsp Lime Juice
1 clove Garlic, Minced
2 tbsp Fresh Cilantro Leaves, Chopped
2 Canned Whole Green Chiles, Chopped
1 medium tomato, Peel, seed & chop
1 small Jalapeno or sorrano chile, minced. (Optional)
Slice avocados length wise around the pit. Give the 2 halves a twist to separate. Remove and save the pit. Scoop the pulp from the skin into mixing bowl. Mash with a fork. Leave it lumpy.
Mix in lime juice, garlic, cilantro, green chilies and tomato.
If desired add jalapeno to taste. Season to taste with salt.
Spoon into serving bowl.
Notes:
If made ahead of time (up to 2 hrs), bury the pit in the guacamole. This will help keep the guacamole from turning dark.
Cover with plastic wrap pressed right down against the guac. Do not refrigerate. Remove the pit before serving.
Serve at room temperature with tortilla chips.
Ingredients
2 Large Ripe Avocado
2 tbsp Lime Juice
1 clove Garlic, Minced
2 tbsp Fresh Cilantro Leaves, Chopped
2 Canned Whole Green Chiles, Chopped
1 medium tomato, Peel, seed & chop
1 small Jalapeno or sorrano chile, minced. (Optional)