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Recipe: #2156

November 07, 2011

"This is an authentic Mexican recipe. A neighbor friend, whose husband is from Mexico and who lived in that country for a while, gave this to me. This is the way his mother had always made it."

Original recipe yields 2 servings


  • Serving Size: 1 (190.7 g)
  • Calories 87.3
  • Total Fat - 2.1 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 21.3 mg
  • Sodium - 327.3 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 1.7 g
  • Sugars - 4.6 g
  • Protein - 9.9 g
  • Calcium - 35.3 mg
  • Iron - 1.6 mg
  • Vitamin C - 31 mg
  • Thiamin - 0.1 mg

Step 1

Peel out the avacados and scoop out and mash.

Step 2

Dice the tomato, onion, and pepper and add to the above.

Step 3

Add salt to taste (avacados are very bland and will need a fair amount of salt, so keep tasting as you do); also add a little pepper juice from the jar or can which will perk up the heat some.

Step 4

When all mixed, add a tad of milk or sour cream to help keep it from getting brown (this is not a necessity); serve with corn chips.

Step 5

NOTE: I have used pickled jalapenos in a jar they work wll also and keep longer in the refrigerator but you will have to use several slices to make up for the 2 peppers; taste as you go.

Tips & Variations

No special items needed.