Super Bowl is less than a month away, but this recipe is a hit for all occassions! WARNING: It looks discusting. I’m not going to lie, but people don’t eat it unless you tell them how good it is. And it is so good. You’ll find it hard to stop eatting once you’ve started. Jodi Askew at the NDSU Bookstore gave me this recipe after one of the many potlucks at the bookstore.
- 2 ripe avocados, pitted and diced into 1/4″ pieces
- 1 large tomatoe diced
- 1/4 C red onion chopped
- 2 garlic cloves, minced
- 2 T fresh or dry cilantro
- 1 lime squeezed or 1/4 C from bottle
- 1/2 t ground cummin
- 1/2 t black pepper
- 1/2 t salt
Let sit in the refridgerator. Enjoy with chips!
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