See also: Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday
You will need:3 large, ripe avocados 1/2 a small onion 1 small jalapeno 1 clove garlic, peeled Lime juice (we used premade here; you can squeeze 1/2 lime for the same effect) Cilantro to taste (we used about 1/8 a cup of packed leaves) Salt to taste Cracked black pepper to taste
1. Dice the onion. 2. Cut the top of the jalapeno, cut it in half and de-seed it. Put the onion, jalapeno, peeled garlic, lime juice and cilantro in a small food processor. Process until finely chopped. 3. Cut the avocado in half and scoop out the insides. Put the halves in a bowl. Mash them up with a fork so you have chunky pieces of avocado left intact. 4. Add the chopped-up ingredients from the processor to the avocado and season to taste with salt and cracked black pepper. Serve with chips or cut veggies as a dip, as a sauce or however you like -- but eat it quickly; it won't last long!Follow @CafeWestword
