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4 servings
suggest servings
| 5 | large | avocados | |
| 1 | medium | garlic clove | minced |
| 1 | medium | tomato | chopped |
| 4 | ounces | green chili pepper | canned |
| 2 1/2 | tablespoons | lemon juice | or lime juice |
| 1 | teaspoon | salt |
Peel and chop avocados into a bowl.
Mash with garlic and lemon juice.
Add remaining ingredients, mixture will be chunky.
To prepare individual salads, spoon mixture on shredded or whole lettuce leaves.
Top with diced tomato for garnish and serve with tortilla chips.
If made ahead of time, save pit and put in dip until time to serve to prevent darkening.
NOTE: This is my own recipe and the chili can be adjusted to taste.
Also, I sometimes replace the tomato and green chili with salsa.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 592mg | 25% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 7% | Vitamin C | 50% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Sauces come in a seemingly infinite number of styles. The ingredients, methods, and applications for sauces almost know no bounds. And while sauces certainly vary in terms of their viscosity, thickening them is an oft-needed......
This was delicious! My family ate the whole pan in one sitting. I made it for friends and they devoured it and asked for the recipe! I am sending them to you! Was great!
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