Peruvian Avocado Guacamole with Chifles


In a medium bowl, mix the avocado, tomato, onion, chopped pepper, cilantro, and olive oil. Season with salt and pepper to taste and serve with the chifles.




2 Peruvian avocados, pitted, peeled, and mashed
1 large tomato, peeled and finely chopped ½ medium red onion, peeled and finely chopped
1 teaspoon finely chopped rocoto chili pepper (or other mild to semi-hot red pepper, such as red serrano)
2 tablespoons cilantro, rinsed and finely chopped
3 tablespoons olive oil Salt and pepper
2 cups chifles (or other salted plantain chips)