Adapted from: Chef Priscila Satkoff, Salpicon!, Chicago. Yield: about 3 cups. 2 fully ripened Mexican avocados 1 cup diced plum tomatoes 1 medium onion, chopped (about 1 /2 cup) 1 /2 cup chopped cilantro 1 Tbsp. finely chopped serrano or jalapeño chile 1 Tbsp. extra virgin olive oil 1 Tbsp. lime juice Halve, pit and peel avocados; dice. In a large bowl, combine tomatoes, onion, cilantro, chiles, olive oil and lime juice. Stir in avocados. Season with salt to taste. Cover ...
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