Minoo shared a Mexican theme menu for the South Arm Community Kitchen. The Mexican theme was inspired by one of the participant who would like to learn how to use avocado.

Ingredients

• 1 to 2 jalapeno, finely minced
• 1/2 onion, finely chopped
• 3 to 4 avocados (mashed)
• a bunch of cilantro, chopped, optional
• 1 to 2 cloves of garlic, finely minced, optional
• 1 to 2 lemon, juiced
• salt to taste

Source: South Arm Community Kitchen

Instructions

Minoo shared some tips on buying avocado. Buy slightly firm avocado and let ripe on counter in a day or two. Only refrigerate the avocado after ripen. Remove the stem on the avocado to check if the avocado is good or not. If it’s green, its under ripe. If it’s black, then its overripe. Yellowish will be just ripe. When you buy avocado, preferably get the under ripe and allow to ripen on the counter.

Run a knife lengthwise around the seed of the avocado. Twist to open the avocado into two halves.

Hit the seed lightly with your knife and twist to get the seed out.

Run a spoon under the skin to remove the flesh.

Place avocados, chopped onion, cilantro and garlic in a bowl. Drizzle with some olive oil.

Add lemon juice and seson with salt to taste. Mash everything up and refrigerate until serving.