Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Place the onion & peppers in a bowl. They should be about 1/8 inch dice. Squeeze the juice of 4 limes over them and add 1/2 of the salt. Let this marinate while you seed and dice the tomato and set it aside.
Split the avocados and remove the seeds. Spoon out the flesh, keeping it in medium chunks. Add the avacado to the marinated onions & peppers. Gently mash it with a fork but don''''t make it a smooth paste. Gently blend in most of the chopped cilantro.
Taste the mixture and adjust salt and lime as needed. You want a slight salty-tangy effect here but it''s not like making magaritas. Don''t overshoot.
If there''s no chili "afterburn" you may want to add some pepper flakes or an extra jalapeno pepper. Again, don''t overdose. This isn''t a "Bet you can''t" kind of dish.
Now stir in the chopped tomatoes (about 1/4 inch dice) and chill for at least an hour.
Do a final taste test with the chips you plan to use. Adjust seasoning as needed.
KEY LIMES. or small Mexican limes. If you only have the large Persian lines 2-3 will be about right. You could add a small amount of grapefruit juice to Persian lime juice to approximate the flavor. DO NOT USE BOTTLED JUICE. It's just not the same at all.
Keep cold and covered until ready to serve. This will keep up to 12 hours but no more.
Garnish with line slices and cilantro leaves just before serving.
