From the pages of Food & Wine Magazine
- 4 Avocados
- 1/2 cup Finely Diced Tomatoes
- 3 tablespoons Minced Onion
- 1/4 cup Minced Cilantro Leaves
- 1 tablespoon Lemon Juice
- 1 or 2 Hot Chili Peppers
- Salt and Pepper to Taste
Cut avacados in half and remove pits. Scoop out the pulp and coarsely puree with a potato masher. Stir in remaining ingredients, adding chilies to taste. Best served immediately.