Guacamole Picado

Guacamole Picado

Adapted from: Chef Priscila Satkoff, Salpicon!, Chicago. Yield: about 3 cups.

2 fully ripened Mexican avocados
1 cup diced plum tomatoes
1 medium onion, chopped (about 1 /2 cup)
1 /2 cup chopped cilantro
1 Tbsp. finely chopped serrano or jalapeño chile
1 Tbsp. extra virgin ol

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