- 1 large Chilean Hass avocado
- 1/4 cup cider or other vinegar
- 1 cup fresh parsley, Italian parsley, cilantro or basil, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 jalapeno pepper, seeded and finely chopped, or several dashes hot pepper sauce
- Cut avocado in half, remove pit, and peel. Spoon out flesh into a medium bowl. Mash with a fork. Stir in all remaining ingredients.