Ingredients:
2 ripe olives
1 jalapeno pepper, stemmed and quartered
1 c. water
1 Tbsp. white vinegar
3/4 tsp. salt
2 Tbsp. minced cilantro
2 Tbsp. diced onion
Directions:
Combine avocados, jalapeno, water, vinegar and salt in a food processor.
Puree for several seconds until jalapeno is minced
Pour into a bowl, stir in cilantro and onion.
Cover and chill until ready to serve.
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