Makes about 2 cups
|4||tablespoons finely chopped white onion, divided|
|1||or 2 fresh serrano or jalapeño peppers,* seeded and finely chopped|
|1||tablespoon plus 1-1/2 teaspoons coarsely chopped fresh cilantro, divided|
|1/4||teaspoon chopped garlic (optional)|
|2||large ripe avocados|
|1||medium tomato, peeled and chopped|
|1||to 2 teaspoons fresh lime juice|
|Corn Tortilla Chips or packaged corn tortilla chips|
*Serrano and jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine 2 tablespoons onion, peppers, 1 tablespoon cilantro and garlic, if desired, in large mortar. Grind with pestle until almost smooth. (Mixture can be processed in blender, if necessary, but it may become more watery than desired.)
- Cut avocados lengthwise into halves; remove and discard pits. Scoop out avocado flesh; place in bowl. Add pepper mixture. Mash roughly, leaving avocado slightly chunky.
- Add tomato, lime juice, salt and remaining 2 tablespoons onion and 1-1/2 teaspoons cilantro to avocado mixture; mix well. Serve immediately or cover and refrigerate up to 4 hours. Serve with Corn Tortilla Chips.
Check out more recipes for Mexican