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South of the Border Guacamole

South of the Border Guacamole
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Serving Size: 12

1/2 cup chopped white onion
4 (or to taste) serrano chilies, chopped
1/4 cup chopped cilantro
1 tsp. salt
4 California Avocados
2 Tbsp. fresh lime juice
3/4 cup tomato, seeded and well drained

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  1. In a food processor, combine onion, chilies, cilantro and salt; reserve. Coarsely mash (DO NOT PUREE) California avocados. Fold in reserved onion mixture, then tomato. Serve with tortilla chips.
  2. Guacamole is best made as close to service as possible. Store in an airtight container with plastic wrap against the surface of the guacamole.

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