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(recipe, Caroline Cummins)
This classic dip is good on much more than tortilla chips. Serve it with Guatemalan-Style Sopes, Mexican-Style Rice, and Buffalo Fajitas. It's also tasty dolloped on chicken-vegetable soup.
- 2 medium ripe avocadoes (preferably Hass)
- ¼ cup diced red onion (optional)
- 3 cloves garlic
- Juice of 1 lime
- ½ tsp. red chile flakes, or ½ small dried chile, chopped
- Coarse salt and freshly ground black pepper, to taste
- Fresh cilantro leaves for garnish (optional)
- Slice the avocadoes in half and scoop out their flesh. In a small bowl, mash the flesh with the back of a fork. (If you have a molcajete, use that instead.) Mix it as chunky or as smooth as you like.
- Add the diced onion (if using), chopped garlic, lime juice, chile, salt, and pepper; mix loosely into the mashed avocadoes. If using the cilantro, serve with either whole cilantro leaves on top as a garnish or diced leaves mixed into the avocadoes.