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Written by Chef Fabrice Guisset
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Friday, 02 July 2010 18:05 |
Choose avocados carefully: touch the top end to determine ripeness, rather than squeezing the mid-section. Haas avocado preferred.
Ingredients: 6 large Haas avocados 1 red onion 1 Roma tomato 1 bunch of cilantro 1 Serano chili 1 Jalapeño chili 1 oz. limejuice Salt to taste
Mince the onion and chili (cut chili end off, cut in half, carefully remove seeds). De-seed and chop the Roma tomato. Using a sharp knife, cut the avocado away from the pit. Quickly insert knife into pit, twist slightly to remove. Use a flat spoon to scrape avocado away from skin. Using a pairing knife, cut the avocado into cubes. Combine the ingredients in a large bowl; season with salt and hand-squeezed lime juice. Serve with tortilla chips.
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