Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ½ medium | Tomato |
| 2 tablespoons | Chopped onion |
| 1 small | Chile Serrano |
| 2 \N | Very ripe avocados; roughly chopped |
| 1 tablespoon | Vegetable oil |
| 2 tablespoons | Fresh lemon juice |
| 1 tablespoon | Finely chopped coriander leaves (cilantro) |
| \N \N | 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.
JALAPENO'S
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .