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This recipe is great for serving guests at home
before a BBQ dinner.
- 6 Hass avocados (medium)
- ¼ Cup whole milk
- Juice from lime
- salt & pepper to taste
- garlic salt to taste
- 2 whole jalepeños (canned) seeded and diced
- 5 Tbsp of juice from the canned jalepeños
- ¾ Cup finely chopped Onion (one medium)
- ¾ Cup finely chopped tomato (two medium)
First, smash the avocados in a glass or metal bowl with a Potato smasher until most lumps smooth out.
Add milk little by little until mixture is creamy, but not runny. Mix with wooden spoon.
Add lime juice. Mix.
Add jalepeño juice little by little and taste until desired chile level is reached.
Add tomatoes. Mix.
Add Onion. Mix.