Avocado Celebration

  • 7 ripe avocados, peeled and cut into bite size pieces (not too small)
  • 1 cup Extra Virgin Olive Oil
  • 1/4 cup lime juice
  • 2t fresh chopped garlic
  • 1/2 cup red onion, rough chop (about 1/2 onion)
  • 1 cup+ fresh chilies, rough chop (mild, medium, decide)
  • 1t ground cumin
  • 1 bunch fresh cilantro, rough chop
  • kosher salt and cracked black pepper
  • combine all ingredients in a large bowl...easy!
  • Look for black skin avocados that are not mushy, but just gives under a little pressure.
  • I like to use a variety of chilies both in color and heat, but you can make it as hot as you like.
  • Keep all your pieces of avocado large enough that they do not just turn to mush when mixing; I like a nice chunky dip that you can identify what is in there.  Use a rubber spatula and fold together.
  • This is great with tortilla chips as a dip or is a wonderful side or sauce for quesadillas, grilled chicken and shrimp.
  • This recipe takes maybe 10-15 minutes to make and creates approximately 6-8 cups depending on the size of the avocados. 
  • Art by Melissa Sarat
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