Avocado Salsa

How hot is too hot? The answer varies from one salsa aficionado to another. For a milder salsa, devein and seed the chilies in the recipe, or simply use fewer chilies.

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.

See the full article in the March 1998 issue.

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Avocado Salsa

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