Chef Freddy Sanchez
Adobo Grill, Chicago

Ingredients

• 1 diced Hass Avocado from Mexico
• 1 ½ tablespoons chopped white onion
• ½ teaspoon finely minced garlic
• 1 teaspoon finely chopped Serrano peppers (for mild)
• 1 ½ teaspoons (for hot)
• 2 tablespoons diced plum tomatoes, seeded
• 1 ½ tablespoons chopped fresh cilantro
• 1 teaspoon freshly squeezed lime juice
• ½ teaspoon salt

Instructions

Add garlic, Serrano peppers, onion and salt into Molcajete. Using a wooden spoon or pestle, mash the garlic, Serrano peppers, onion and salt to release their juices. Add diced avocado to Molcajete and mix. Add tomatoes, cilantro and lime. Stir all ingredients and serve with tortilla chips.

Yields 2-3 servings.