Avocado Guacamole

Make a cross-shaped incision on the tomatoes, immerse them in boiling water for 30 seconds, pour over with cold water and peel them off. Cut the tomatoes into quarters and remove the seeds along with the liquid. Cut the pulp into very small cubes.
Remove the seeds and white partitions from the chili, and cut the flesh very finely. Chop the garlic and onion, mix with chili and prepared tomatoes; sprinkle with cumin and black pepper.
Cut the avocado in half lengthwise around the bone, separate the halves by turning them around the axis in opposite directions. Remove the bone by hitting it with the bottom of the knife blade so that it enters the bone a few millimeters (then it can be easily removed). Peel the avocado, cut the flesh into very small cubes, or mash with a fork. Immediately pour lime juice with some of the lime pulp over the pulp, salt and stir.
Combine the avocado with the onion-pepper mixture, add chopped cilantro and season with more salt and pepper to taste. Serve immediately or refrigerate for 30 minutes.

Ingredients

• 2 large ripe avocados
• 1 medium red onion
• 2 medium ripe tomatoes
• 3 cloves of garlic
• 2 limes
• 1 small hot chili
• medium bunch of cilantro
• a pinch of ground cumin
• salt, freshly ground black pepper

Directions

1. Prepare the dressing first. Crush the garlic with a garlic press, cover with vegetable oil. Add sugar and a pinch of salt to lime juice, stir until sugar is completely dissolved. Combine both sides of the sauce and season with salt and pepper to taste. Let it brew for 15 minutes.
2. Meanwhile, prepare the rest of the ingredients. Cut the potatoes into large cubes and place them in a large bowl. Throw the champignons in a colander, dry, add to the potatoes. Cut the cucumbers into large cubes and add to a bowl. Divide the green onions into white and green parts, chop the white part and add to the salad, coarsely chop the green onion and set aside.
3. Drizzle the dressing over the salad, stir, taste and, if necessary, season again. Serve sprinkled with green onions.