Guacamole Picado

The cubed avocado in guacamole picado allows you to enjoy the great flavors of guacamole as a salsa instead of a mash.

Adapted from a recipe by Chef Priscila Satkoff, Salpicn! restaurant, Chicago

Guacamole Picado

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    1 cup diced tomatoes 1 tablespoon olive oil
    1/2 cup chopped onion 1 tablespoon lime juice
    1/2 cup chopped cilantro 2 fully ripened avocados from Mexico, halved, pitted and diced
    1 tablespoon finely chopped serrano or jalapeo chile


    Prep: 5 min Total:
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      In large bowl, combine tomatoes, onion, cilantro, chiles, olive oil, and lime juice. Stir in avocados. Season with salt to taste. Spoon into serving bowl; cover tightly with plastic wrap. Refrigerate about 1 hour to blend flavors. Serve with chips or veggies, if desired.

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