4 California avacados (the small bumpy ones. The smooth Florida avacados have no flavor)
1 medium onion
1 red bell pepper
3 limes - 2 for juice, 1 for garnish
1 - 3 jalepenos, finely minced (Choose your amount of heat)
I use whatever hotsauces, or powders strike my fancy at the moment...
1. Make sure avacados are soft & ripe. Cut in half lenthwise and split apart. Remove pit and squeeze out pulp into a mixing bowl. Using a glass jar or a ladle, mash the pulp until it is still slightly lumpy, but can be mixed with a spoon.
2. Peel and dice onion and add to avacado. Core and remove seeds from red pepper, dice and add to bowl.
3. Add lime juice and spices to bowl. Note that these spices are to be added to your taste, you may vary them by adding a little at a time and tasting. Remember: if you need more spice it can be added, but if you add to much, you canít take it back out!
4. Mix all ingredients thouroughly. Garnish with lime slices and cilantro sprig. Serve with tortilla chips. Serving along with a tomato salsa makes a good combination. Makes 3 or 4 cups depending on the size of the avacados.