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by Arlene Krasner


3 ripe avocados (preferably Hass)
½ medium onion
1 garlic clove, unpeeled
1 medium tomato
1 serrano chile
1-2 limes
2 springs cilantro, minced

Heat a griddle or frying pan over medium heat. When hot, place the onion, garlic clove, tomato and chile on it.  Turn the vegetables so that they brown on all sides, approximately 15 to 20 minutes.  Remove from heat and let cool a little. Peel the garlic clove. Coarsely chop the onion, garlic and chile and set aside. Coarsely chop the tomato and cilantro and set aside.

A few minutes before you’re ready to serve, peel the avocados and mash them in the onion mixture using a fork or the back of wooden spoon. Mix in the minced cilantro—you can save some as a garnish, if you like—and chopped tomato. Add fresh lime juice, as desired.

Serve with tortilla chips.

©Arlene Krasner, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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