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Ingredients
  • 4 Hass avocados, pitted
  • 1 medium vine-ripened tomato, cut into ¼-inch dice
  • 2 to 3 tablespoons minced red onion, to taste
  • 1 to 1 ½ jalapeños (ribbed and seeded if desired), minced (see Cook’s Note)
  • ¼ cup chopped fresh cilantro
  • Juice of 1 lime, or more to taste
  • Kosher salt and freshly ground black pepper
  • Tortilla chips or sweet potato chips, for serving
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