KitchenMagician's Recipe

DIP - GUACAMOLE ACAPULCO

Category: Dips & Spreads

Makes 1 1/2 cups.

2 avocados
2 T. minced onion
2 T. chopped fresh cilantro
1 T. fresh lime juice
2 serrano or jalapeno chiles, seeded and minced
salt and pepper
1 plum tomato, chopped

Cut each avocado lengthwise in half; remove each pit.
With spoon, scoop out flesh from peel into medium bowl.
Add onion, cilantro, lime juice and chiles.
Season with salt and pepper to taste.
With potato masher, coarsely mash mixture; stir in tomato.
Refrigerate in a sealed container for 1 hour before serving.