• 1 lime
  • 2 avocados (see note)
  • 1 tomato
  • ½ bunch cilantro, chopped
  • 1 4-oz can diced green chiles
  • salt

Juice lime into non-metallic dish. Cut open avocados, and using a large spoon, scoop flesh into the dish, discard seed. Toss with the lime juice, then coarsely mash. Dice tomato, then gently squeeze portions of the diced tomato in your hands to remove excess juices. Add tomato, cilantro, and green chiles to the avocado mixture and stir well. Add salt to taste.

Note: The type of avocado makes a big difference in the quality of this dish. The California Avocado Commission discusses the difference in taste. Hass avocados (they have a black pebbly skin) are fairly common and taste great. The most common one to avoid is the Bacon variety (smooth green skin, often seen in stores during winter).


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