½ Tablespoon90 gmedium red onion, cut into large chunks
½ Tablespoon20 gfresh cilantro leaves
1 Tablespoon20 gjalapeño, halved, seeded if desired
1 teaspoonsalt, optional
3 medium385 gavocado, halved, peeled, pitted
½ lime, juiced
½ medium90 gred onion, cut into large chunks
½ 20 gfresh cilantro leaves
1 20 gjalapeño, halved, seeded if desired
1 teaspoonsalt, optional
3 medium385 gavocado, halved, peeled, pitted
½ lime, juiced
½ medium90 gred onion, cut into large chunks
½ 20 gfresh cilantro leaves
1 20 gjalapeño, halved, seeded if desired
1 teaspoonsalt, optional
Directions
Place all ingredients into an appropriately sized container in the order listed. A medium-sized kitchen bowl works great for this recipe.
Place the immersion blender blades on top of the ingredients, pressing down slightly.
Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to chop the ingredients. Blend for 35-45 seconds or until desired consistency is achieved, and serve immediately.
Place all ingredients into an appropriately sized container in the order listed. A medium-sized kitchen bowl works great for this recipe.
Place the immersion blender blades on top of the ingredients, pressing down slightly.
Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to chop the ingredients. Blend for 35-45 seconds or until desired consistency is achieved, and serve immediately.
Place all ingredients into an appropriately sized container in the order listed. A medium-sized kitchen bowl works great for this recipe.
Place the immersion blender blades on top of the ingredients, pressing down slightly.
Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to chop the ingredients. Blend for 35-45 seconds or until desired consistency is achieved, and serve immediately.
