2 avocados, pitted, peeled, and chopped
2 tomatoes, chopped
1 T. fresh lime juice
1 T. fresh lemon juice
2 tsp. minced garlic (about 3 cloves)
1 T. minced serranos (about 3 serranos)
1 T. minced cilantro
1 tsp. ground cumin
1/2 tsp. salt
Combine ingredients, and refrigerate for at least an hour. Serve with tortilla chips. Yield: 2 cups.
From the March 1998 issue.