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IngredientsEdit

  • 3 ripe avacados (ripe avacados should give way easily to pressure, and you should be able to remove the inside with a spoon. If you need a knife for anything but cutting the thing in half, or a blender for anything, period, it's not ripe enough.)
  • 1 medium white onion (diced)
  • 1 large tomato (diced)
  • Two cloves garlic (minced)
  • 1/3 cup cilantro (minced)
  • Two tablespoons pickled jalapeno juice (the vinegar brine from the jar)
  • The juice of one lime
  • Salt (to taste)

DirectionsEdit

  • Spoon the avacados in small chunks into a large mixing bowls. Use the back of the spoon to mash into a paste. (Do NOT use a blender. Craig James blends his avacados. Don't be Craig James.)
  • Add the other solid ingredients- stir well until the mixture is your preferred texture (chunky is best.)
  • Add the salt, jalapeno juice, and lime juice. Stir well with a fork.
  • Serve with lightly salted tortilla chips.

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