GUACAMOLE DIP & CORN TORTILLA CHIPS

The Hot Flash Diet^TM recipe for February is just in time for the Super Bowl. You can use just a smidge of chili pepper or leave it out entirely if this “hot” ingredient (according to Traditional Chinese nutrition) too easily precipitates your hot flashes. Easy to pull together and a crowd pleaser.

1 large ripe avocado, peeled, pitted, and sliced

1 small tomato or a few cherry tomatoes, chopped, seeds removed

1 TBSP onion, finely chopped

¼ to ½ tsp garlic clove, finely minced

1 ½ to 2 TBSP lime juice

1/8 tsp sea salt

1 TBSP fresh cilantro, chopped (optional)

Small part of a red Fresno chili, finely chopped (opt.)

            Place the avocado slices in a bowl and mash with a fork or pastry blender to the consistency you like.  Add the chopped tomato, onion, garlic, lime juice, salt and remaining seasonings if using and mix together.  Place in a serving dish and cover if you need to refrigerate.  If you press the plastic wrap or beeswax cover against the dip, it will maintain its bright green color longer.  Serve with corn tortilla chips.