3 Hass avocados, cut into chunks – for best results refrigerate until cold
1 lime, juiced – in addition to the flavor, the lime juice is what keeps the avocados from turning brown
2-3 Roma tomatoes, diced
1 small onion, diced
3-4 cloves of garlic, finely minced
2 tablespoons of cilantro, chopped
coarse salt & pepper
After cutting the avocados, squeeze the lime over the chunks coating them well. Add tomatoes, onion, garlic, cilantro, salt and pepper. Add all the ingredients then mix together. I like the Salsa-mole with a nice amount of avocado chunks so I try not to mash them, however, if you like your avocado mashed more, mix it to your taste.
The difference in this recipe and regular guacamole is that you should have about an equal amount of avocado and tomato creating a mixture that is almost salsa, almost guacamole. I came up with this recipe because I used to make salsa and guacamole separately. It seems like so much work when the ingredients are the same with the exception of the tomato and avocado. I just merged the two.
The flavors in this dip are explosive. It works well on tacos, taco salad, in a burrito or just with fresh fried tortilla chips. Enjoy!