Ingredients
2 (ripe) avocados
1 tablespoon chopped cilantro (frozen or prechopped in a tube works fine)
1/2 small onion, finely diced
1 small tomato, finely diced
1 teaspoon chopped jalepenos (canned works fine)
salt and pepper to taste
Preparation
Halve the avocados and remove pits. Scoop avocado into potato ricer and squeeze through into bowl. Halve tomatos horizontally (not through stem) and gently squeeze out juice and seeds prior to dicing. Add remaining ingredients to bowl and mix.
