This recipe is part of the recipe for Flautas with Chicken Filling
Makes about 2 cups
|4||tablespoons finely chopped white onion, divided|
|1-1/2||tablespoons coarsely chopped fresh cilantro, divided|
|1||or 2 fresh serrano or jalapeño peppers,* seeded, finely chopped|
|1/4||teaspoon chopped garlic (optional)|
|2||large, soft-ripe avocados|
|1||medium, very ripe tomato|
|1||to 2 teaspoons fresh lime juice|
|Corn Tortilla Chips or packaged corn tortilla chips|
|Cilantro sprig for garnish|
*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, 1 tablespoon cilantro, chilies and garlic in large mortar. Grind with pestle until almost smooth. (Mixture can be processed in blender, if necessary, but it will become more watery than desired.)
- Cut avocados lengthwise into halves; remove and discard pits. Scoop avocado flesh out of shells; place in bowl. Add chili mixture. Mash roughly with wooden spoon, bean masher or potato masher, leaving avocado slightly chunky.
- To loosen skin from tomato, place tomato in small saucepan of boiling water 30 to 45 seconds. Rinse immediately under cold running water. Peel tomato; cut crosswise in half. Gently squeeze each half to remove and discard seeds. Chop tomato.
- Add tomato, lime juice, salt and remaining 2 tablespoons onion and 1/2 tablespoon cilantro to avocado mixture; mix well. Serve immediately or cover and refrigerate up to 4 hours. Serve with Corn Tortilla Chips. Garnish, if desired.
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