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    Source of Recipe

    Chefs Susan Feniger and Mary Sue Milliken's

    Recipe Introduction

    I serve this with the enchiladas.

    Recipe Link:

    List of Ingredients

    3 ripe avocados, medium sized (look for the dark dumpy skinned)
    1 jalapenos, seeded, finely chopped
    medium white onion diced
    1 bunch of cilantro, washed and stemmed, chopped coarsely (about 4 tablespoons)
    Juice of 1 lime, freshly squeezed
    tsp salt
    Ground black pepper
    2 Tablespoons of sour cream (I add this because I like creamy)
    1 medium, ripe tomato, cored and seeded, diced


    Cut avocados in quarters discard the seeds and peel.
    Place in a mixing bowl and mash minimally with a potato masher. Add diced jalapeno, onion, cilantro, limejuice, salt and pepper, sour cream and diced tomato. Mix just until combined and chunks of avocado are still visible.




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