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
	Boiling water
1	to 2 teaspoons fresh lime juice
1/4	teaspoon salt
	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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