RH Staff

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 bowl tightly with plastic wrap. refrigerae about 1 hour to blend flavors.

MEXICAN AVOCADOS