Ronnie's Notes
This versatile dish is like a chunky, simplified guacamole. It goes perfectly with the Cheese and Corn Arepas with Eggs (page xx) and also with grilled meats and poultry, but you can also spoon it on top of crackers for hors d’oeuvre. If you want to add some heat, mix in a small amount of chopped fresh jalapeño or, for even more intense heat, habanero pepper.
Instructions
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1
Cut the tomato into bite-size pieces and place in a bowl.
2
Peel the avocado and cut the flesh into bite-size pieces.
3
Add the avocado and onion to the tomatoes.
4
Pour in the olive oil and lime juice, add the cilantro, and sprinkle lightly with cumin and salt to taste.
5
Toss ingredients gently.
6
Makes 4 servings.
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