Another psuedo-Mexican thing, this goes well with the tacos al pastor I posted a couple months back. In Mexico it's typically just mashed avocado and salt with a bit of queso fresco crumbled on top. This is California style:
2 avocados, mashed
1 lime, juiced
1/2 red onion, diced
1 tomato, chopped
1 clove garlic, minced
salt and tabasco to taste
a handfull of cilantro (coriander) leaves, chopped
mix it all up in a bowl and serve with tortilla chips.
Makes a great side, snack, lunch...
Yep, that's the good stuff. The cilantro has the strong flavor that some folks wince at-leaving it out is an option.
I'll have to add it to my list of dips, including Tramasalta, Whomuz, Tsar Zeeky, and Sol Tsar.............................................
Lots of Love
Tom
SOPRANO SAX: BW Bronze Curved and Straight/Via Coro mpc/Marc Jean Lig/Marca J 3; ALTO SAX: Selmer Ref54 Matt & Buffet A400 Matt/Phil-Tone Aurora mpc./Marc Jean Lig/Marca J 3; TENOR SAX: System 54 Superior Powerbell U/L/Phil-Tone Equinox mpc/Marc Jean Lig/Marca J 2.5.
Goes great with Falafel in Pitta Bread too
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