Last Saturday, I happened to be down in Boston at Haymarket with some friends and I couldn't pass up the bargain avocados. I brought them home and whipped up some of this delicious dip to which I've never given much thought. Upon sharing it with the folks who were with me at purchase time, and some others, I was urged to include the recipe here. Like most of my others, this is a combination of various recipes I've used and modified over time. I hope you enjoy it as much as my friends and I did.
With a sharp knife, slice the avocados lengthwise to the pit, all around.
With a twisting motion, separate the halves. If you are lucky enough to
have procured avocados in which the pits have sprouted, after removing the pit
carefully, suspend it on a few toothpicks over a glass full of water with
the sprout submerged. Place the glass in a sunny location, and with any sort
of luck at all, it will develop into a nice houseplant, similar to the
seven-footer in my dining room, which I affectionately refer to as "Arthur",
who has been with me for over nine years, now.
But, I digress.
By spoon, remove the flesh from each of the avocado halves to a mixing bowl. Add the lemon juice and mash the flesh with a fork, mixing well with the lemon juice to avoid darkening. Add the onion, garlic, olive oil, hot sauce, and salt and pepper and blend well by fork. Stir in the jalopenos and tomatoes, cover, and chill.
Serve with unsalted tortilla chips, or fresh veggies.
One tip regarding the jalopenos -
I always keep a quart jar of sliced jalopenos in brine on hand in the fridge.
I buy the peppers fresh, slice them lengthwise and remove the seeds, and then
slice them crosswise. The brine is simple enough - white vinegar to cover, to
which has been added about 1/4 cup of kosher or pickling salt per cup of
vinegar. As the peppers are depleted through use, I simply add more to the
brine.
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