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
|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|
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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