Ingredients
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| 1 | can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained | | 1/4 | cup chopped onion | | 2 | tablespoons chopped fresh cilantro | | 1/4 | teaspoon coarse (kosher or sea) salt | | 1 | clove garlic, finely chopped | | 1 | small fresh jalapeño chile, seeded, finely chopped | |
| 3 | ripe large avocados (about 1 1/2 lb) pitted, peeled | | 2 | tablespoons fresh lime juice | | 1/2 | teaspoon coarse (kosher or sea) salt | | 1/2 | teaspoon red pepper sauce | | 1 | clove garlic, finely chopped |
Preparation Directions
| 1. | In medium bowl, mix salsa ingredients. | | 2. | In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. | | 3. | Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips as desired.
| | No change. |
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| Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature. |
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