Ingredients:
- 2 ripe avocados
- 3 tomatoes
- 1 onion, diced
- 1/2 red chile peppers, seeded and diced
- 1/2 green chile peppers (jalapeño), seeded and diced
- 1 tablespoon chopped parsley
- 1 tablespoon chopped cilantro
- 1/4 cup wine vinegar
- 1/2 cup oil
- 2 1/2 teaspoons salt
- 1/4 teaspoon pepper
Preparation:
Peel and dice the tomatoes. Add to the diced chile peppers and the onions. Using a wooden spoon, mix the tomatoes, onions, chiles, the parsley and the cilantro with the vinegar, oil, salt and pepper. Peel the avocados, puree the riper one and dice the other. Save one avocado pit. Add the avocados to other ingredients and place the avocado pit in the sauce. This will keep the sauce from turning black
if the sauce is not used immediately. Refrigerate and remove the pit before serving.