Guacamole
"Mashed avocado is a common garnish for cantina dishes. Add salt, chili, lime and cilantro, and you have guacamole, a combination that takes its name from ahuacatl (avocado) and molli (mixture), in the language of southern Mexico's Nahuatl Indians. This great dip is best made with dark, bumpy-skinned Hass avocados. Store with the pits resting in the guacamole to help prevent the dip from oxidizing...."
INGREDIENTS
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3 ripe avocados
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1 fresh jalapeno chile, stemmed, seeded and finely chopped
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1/2 white onion, diced
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1/4 cup coarsely chopped fresh cilantro
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Juice of 1 lime
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1/2 teaspoon salt
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Freshly ground black pepper
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1 ripe tomato, seeded and diced (optional)
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Lettuce leaf, optional
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Corn tortilla chips
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