3 small ripe avocados, halved, pitted, and pulp scooped from skins
1/2 tablespoon of sea salt
1 tablespoon of diced onion
1 small red Serrano chile or green jalapeno chile, seeded and finely chopped
1 tablespoon chopped cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon sour cream
3 tablespoons diced tomato
1. In a small bowl, combine the avocado pulp and salt and mash coarsely with a fork. Add the onion, chile, cilantro, lime juice, and sour cream; mix well. Gently fold in the tomatoes. Serve immediately, or cover with plastic wrap and keep refrigerated until ready to use.
Cooking Tip: To easily remove the seed of an avocado, cut lengthwise all the way around, twist to seperate. Firmly hit the seed with the knife, gently twist, remove the seed, and scoop with a spoon.