Very tasty as a dip. Also good with meat, asparagus or as a spread.

• Four (4) to five (5) avocados
• Two (2) lemons (juice)
• One half (1/2) small Habanero
• One half (1/2) to one (1) red bell pepper
• Plenty of garlic
• A dash of balsamic vinegar
• Pepper
• Salt
• Pinch of brown sugar

• Sharp knife
• Spoon
• Cutting board
• Bowl

A couple of minutes

1. Cut avocados in half, remove the seed, use spoon to extract pulp
2. Immediately add lemon juice to prevent avocado from oxidizing (brown is not a color we're looking for here)
3. Cut garlic and habanero into very small pieces and add to mix
4. Add a dash of balsamic vinegar
5. Add a plenty of pepper to taste
6. Add salt to taste
7. Mince the bell pepper and add to the mix