Happy Cinco de Mayo! Here’s my take on the traditional guacamole with a little of a kick! Enjoy.
3 avocados - peeled, pitted, and diced
1 lime, juiced
1 teaspoon Himalayan salt
1 teaspoon pepper
1/2 cup diced leeks
3 tablespoons chopped fresh cilantro
3-5 cherry tomatoes, diced
1/2 cup diced pickled Jalapeños
1/2 tablespoon of Jalapeño brine (optional)
In a molcajete or medium bowl, mash together the avocados, lime juice, salt and pepper. Mix in leeks, cilantro, tomatoes (I use tomatoes as a garnish on top because my husband doesn't like them). Stir a little bit of Jalapeño brine for more of kick. Refrigerate 1 hour for best flavour, or serve immediately.