This recipe is from Run Fast Eat Slow: Nourishing Recipes for Athletes by Shalane Flanagan & Elyse Kopecky.
2 small or 1 large ripe avocado, halved
1 small or ½ large jalapeño chile pepper, stem removed, quartered (wear plastic gloves when handling)
2 teaspoons lime juice
1 tablespoon extra-virgin olive oil
¼ teaspoon fine sea salt
Scoop the meat from the avocado and place in a food processor with the chile pepper, lime juice, oil, and salt. Process until smooth and transfer to a bowl.
Or prepare by hand by mashing the avocado with a fork until smooth in a medium bowl. Finely chop the chile pepper and add to the bowl along with the lime juice, oil, and salt and stir to combine.
Cover the bowl tightly with plastic wrap and refrigerate until ready to use. Store any leftovers in an airtight container in the fridge for up to 1 day.
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