2 Jalapeno peppers
1 teaspoon onion powder
2 teaspoons red pepper infused olive oil (or olive oil)
1 1/2 teaspoons kosher salt
1 teaspoon hot sauce
2 teaspoons lemon juice
1/2 teaspoon garlic powder
2 tablespoons Cilantro (if not available then parsely)
Dice the tomatoes into small cubes.
Split the avocadoes in half and use a steak knife to cut the flesh into small cubes inside the halves of the avacado then spoon out into bowl.
Add the remaining ingredients and gently stir.
Cover tightly and serve within a hour because the air will cause the avacado to turn a unsightly browninsh color.
Pairs Well With
My best buddy Mike is a great cook and always tweaking recipes and coming up with his own versions or making up his own. He likes things spicier than me but you can adapt for that as well. Enjoy!