- 2 ripe avocados.
- 1/2 teaspoon Kosher salt.
- 1 Tbsp of fresh lime juice or lemon juice.
- 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion.
- 1-2 Serrano chiles, stems and seeds removed, minced.
- 2 tablespoons cilantro (leaves and tender stems), finely chopped.
- 1 tomato minced and diced
- A dash of freshly grated black pepper.
- Add juice of one fresh lime immediately to prevent browning.
- Add chopped onions, tomato, and cilantro. …
- Add juice of second lime and then salt to taste. …
- Add jalapeño to taste.
- Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
Chef’s Tip The easiest guacamole: Take 2 ripe avocados add juice of one lemon immediately to prevent browning, and mixed in your favorite already made salsa. if there is a 99c store in your neighborhood, they offer a very good salsa, and you have the choice of regular or spicy, use the one to your preference. Enjoy For healthier chips Buy store tortillas, cut like you would a pizza. Place the tortillas pieces on a flat oven baking tray and bake at 450o for 10 to 12 minutes (check often not to burn.)
Another tip from Stella
Keep store bought salad dry
How to keep a store bought fresh salad or fresh vegetable still fresh for one week or more.
- Choose the driest package on the store self. Check for any mist forming on the surface of the package.
- Slice open the package to access the inside.
- You will need paper towels.
- With you hand and a paper towel reach the bottom of the package.
- Turn the salad in every direction to dry it.
- Leave clean paper towels surrounding the salad, it will absorb any humidity.
- Close the package and press on it to exhale all the air from package.
- Close with a paper clip.
- Now you have a fresh salad preserved for at least a week.
Until next time enjoy all your meals to the fullest.
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