|2 tablespoons||Chopped onion|
|1 small||Chile Serrano|
|2||Very ripe avocados; roughly chopped|
|1 tablespoon||Vegetable oil|
|2 tablespoons||Fresh lemon juice|
|1 tablespoon||Finely chopped coriander leaves (cilantro)|
|Salt; to taste|
1. Gently squeeze the juice & seeds from the tomato; cut into small chunks.
2. Combine all remaining ingredients & mix with a potato masher. 3. Serve with tortilla chips.
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .
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