4 tbsp finely chopped onion, divided
3 tbsp minced seeded jalapeno pepper
1 tbsp minced seeded serrano pepper
2 tsp chopped chipotle pepper in abodo sauce
3 garlic cloves, minced
1/2 tsp salt
4 medium-size ripe avocados, peeled and cubed
1/3 cup finely chopped tomatoes
Baked tortilla chips for serving
In a large bowl, combine the 3 tablespoons of cilantro, half the onion, the peppers, garlic and salt; mash together using a fork. Stir in the avocados. Gently fold in the tomatoes with the remaining onion and cilantro.
Serve with the tortilla chips.
Note: When handling the peppers it is best to wear disposable gloves. Do not touch eyes while handling peppers!
Per 1/4 cup serving: 76 calories, 7 g fat (1 sat), 0 cholesterol, 82 mg sodium, 4 g carbs, 3 g fiber, 1 g protein
Diabetic exchange: 1 1/2 fat
Note: This is an old TOH recipe and picture.