GUACAMOLE PICADO Adapted from a recipe by Chef Priscila Satkoff, Salpicón! restaurant, Chicago
INGREDIENTS	QUANTITY
Ripe Mexican Hass avocados	4
Diced plum tomatoes	2 cups
Chopped onion	1 cup
Chopped cilantro	_ cup
Finely chopped serrano or jalapeño chiles	2 tablespoons, or to taste
Extra virgin olive oil	2 tablespoons
Lime juice	2 tablespoons
Salt	To taste

Cut avocados in halves; twist to separate; remove pits by lightly striking with a knife blade and twisting; with a spoon, scoop flesh from shells; dice. In a large bowl, combine tomatoes, onion, cilantro, chiles, olive oil and lime juice. Stir in diced avocados. Season with salt. Serve with tortilla chips or cut-up vegetables such as jicama or bell pepper strips. YIELD: 12 portions (about 6 cups)