1 jalape?o or 2 serrano chilies, seeded and minced
2 cloves garlic, pressed
1 Tbsp. olive oil
juice of 1 lime
2-3 Tbsp. minced cilantro (optional)
1/2 tsp. sea salt - to taste
1/2 tsp. freshly ground black pepper - to taste
2-3 ripe avocados, cubed
Find the ripest, even over-ripe tomatoes and chop finely. Mince onions and chilies and press garlic. Stir together all ingredients except avocados, adjusting chilies to taste. Fold in avocados and season to taste with additional salt and pepper if desired. Allow at least one hour to rest in refrigerator - if you can wait that long. Serve with chips or your favorite Southwestern dish.
