10 small avocado
1 pkg cherry tomatoes
2 small red onion
3 diced fresh jalapeño - cored and seeded and diced - more or less to taste
2 lemons juiced
5-6 dashes of Tobasco Sauce (do not substitute)
1 bunch of fresh cilantro
1 head of garlic - cloved, pounded, cleaned, chopped and minced
Slice avocado in half remove seed by striking seed with knife then half turn till seed sticks to knife then discard seed. Take avocado half and while still in skin run the knife down then across in criss cross pattern on meat of avocado and scoop out diced avocado with a spoon into a large glass bowl.
Slice lemons in half and and juice removing any seeds and add juice over diced avocado.
Add 5 - 6 dashes of tobasco sauce to mixture
Dice the red onions and jalapeños small and add to mixture.
Dice cherry tomato's into halves or quarters and add to mixture
Finely chop cilantro bunch add to mixture Use less if desired.
Mince the entire head of garlic and add to mixture. This is a very garlicky version. Trust me if you like garlic this recipe is for you.
Next take spoon and mix well careful as to not mash. This is a chunky version. Refrigerate for a couple hours and serve chilled in a pretty serving dish.
Serve with corn tortilla chips and enjoy.
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