1 Serrano chili
1 tsp. garlic paste
1 green onion, chopped
1 med. tomato, finely diced
3 med. ripe avocados
2 sprigs fresh cilantro, chopped
2 tsp. fresh lime juice

Use a small knife or potato peeler to remove skin from Serrano chili; then seed and devein it. Finely dice chili and place in medium bowl; mash with back of wooden spoon until pulpy. Add garlic paste and mix well. Add onion and tomato and mash again. Split avocados, remove and discard pits; mash in separate bowl until creamy. Add avocado to chili mixture, mix well. Add cilantro, lime juice, and salt to taste; mix well and serve. Yield: 2 cups.