Sun-Dried Tomato Guacamole

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Rick Bayless


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1/2 medium white onion, chopped into small pieces (about 1/3 cup)

Fresh hot green chiles to taste (usually 2 serranos or 1 jalapeno), stemmed, seeded (if you wish) and finely chopped

1/4 cup soft sundried tomatoes, chopped into small pieces (patted dry on paper towels if oil-packed)

1/4 cup coarsely chopped fresh cilantro, plus a little extra for garnish

3 medium-large (about 1 1/4 pounds) ripe avocados


1 or 2 tablespoons fresh lime juice

A little Mexican queso fresco or other fresh garnishing cheese like feta or salted farmers cheese, for garnish (optional)

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