Important: Picking the right Avocado.
California Avocados are the ones that are rough skinned and dimpled
(not smooth skinned). They should be ripe and soft like a yellow banana.
Take out the small stem.
Cut the Avocado in half the long way. Separate into two. Remove the
pit.
Take a tablespoon
and put in between the skin and the pulp of the Avocado and remove
the pulp.
In a good size bowl, dice up the pulp
of two Avocados into ¼ inch pieces. Mash the third Avocado like
a potato. Combine all the ingredients and mix well with a spatula.
Store in refrigerator.
If possible, get unsalted corn chips and dip away! |
