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4 Avacadoes (slightly soft)
1 Small Onion (diced)
1 Jalapeno (cleaned and diced)
1/3 tsp Garlic powder (or chips) (for the heart)
3 Tbls Lemon Juice
1/2 tsp Tabasco (or Louisianna Hot Sause - milder)
  Salt and Pepper to taste
  Nacho chips

Cut avacaodoes in half length-wise.  Use a sharp knife and rap the nut until the knife embeds into the nut firmly.  Use a twisting motion and the nut will come out easily.  They'll think you lived in Mexico with that trick.  Use a tablespoon and scoop out the pulp into a large mixing bowl.

Use a fork to mash the pulp.  You can make it as chunky or smooth as you desire.

Add onion, jalapenos, garlic powder, lemon juice, tabasco.  Mix well.  Add salt and pepper and mix well again.

Refrigerate for one hour. 


I'm not giving calorie or fat information on this.  If you get fat - stop eating.

Copyright © 2010 Mark Purintun Enterprises. All rights reserved (I have "good" lawyers...)