Cava Ado Recipe

Who knew that a dip made from produce could be so addicting! Trust me, if you made a jar of this, it will be licked clean by the next sunrise. It is my Cava Ado Guacamole dip, but it is more than just a dip - it is a spread, a garnish - whatever you like. My grandmother likes to eat it like a chutney with homemade paranthas (a recipe for another day), my mom find it delicious on a sandwich, and I have a soft spot for crunching up tortilla chips and mixing them into the dip, then eating this with a spoon, Or, if you prefer tradition, dip your favorite potato or corn chip and eat it the old-fashioned way. Whatever you do, say waheguru while putting in the salt for good luck!

3 ripe avacados
2 roma tomatos
2 jalapeno peppers
2 spoons of lemon juice
1 spoon of hot sauce (any mexican variety)
pinch of salt, pepper, and italian seasoning mix (oregano, basil, etc) to taste
pinch of garlic powder and onion powder

directions:
1. peel and pit your avocados and mash them well, until smooth, but not creamy, keeping some texture.

2. add garlic and onion powder, salt, pepper, seasoning, mix in well

3. in a food processor, combine the tomatos and jalapeno peppers until well-chopped

4. take this mixture and mix into avocado mash

5. stir in lemon juice and hot sauce.

6. taste test and adjust seasonings (salt, pepper, etc) to taste

7. ENJOY