How to make
Remove the pits of the avocados, peel them very carefully or scoop them out with a spoon and place in a bowl. Mash the pieces with a fork but do leave a few whole. Sprinkle with lemon juice.
Blend the red onions in a blender.
Peel the tomato with a potato peeler or parboil it in hot water, then chop and remove the soft part - leave only the thick, fleshy part. Dice it finely. Chop the coriander.
Grate the garlic clove on a grater. Chop the jalapeno with a sharp knife. Add salt and freshly ground black pepper.
Source: FoodNetwork.
Notes: I used a jalapeno pepper. Keep in mind that it's really spicy, so be careful and add it to taste. It's not mandatory, you can substitute it with jalapeno powder - use about 1/2 tsp in that case.
An exceptionally delicious appetizer. It has just one downside - you can't stop eating and want a little more and then a little more. Serve with a nice home-baked bread, toast or chips.
