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Avocado-Serrano Salsa
from Wilma Renfro Wilson 1960
2 large avocados (about 1 pound), peeled, seeded and chopped
1/4 cup fresh lime juice
1 roma tomato, diced
3 tablespoons minced serrano chili, with seeds
2 teaspoons minced fresh cilantro
1 1/2 teaspoons salt
Carefully fold all ingredients together in a mixing bowl. Makes about 2 cups.
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