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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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from the rocky mountain news wednesday paper Ingredients:
3 ripe avocados, pitted and peeled |
3 whole serrano chilies, minced seeds and ribs removed |
1/2 teaspoon salt |
1/4 cup fresh squeezed lime juice |
2 large tomatoes, finely diced |
1 small onion, finely diced |
1/4 cup cilantro leaf, fresh no stems |
Directions:
1. combine in a large bowl and mash avacados witha fork or potato masher leaving small lumps.
2. be sure to chop by hand as a food processor will destroy the texture.
3. taste for lime juice and add more if desired.
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