This recipe comes from the Adobo Grill in Chicago, but our friend, Jenn, makes it so well that we think of it as hers.

• 1 diced avocado
• 1 1/2 tablespoon white onion, chopped
• 1/2 teaspoon garlic, finely minced
• 1 teaspoon (for mild) or 1 1/2 teaspoons (for hot) serrano peppers, finely chopped
• 2 tablespoons plum tomatoes, seeded and diced
• 1 1/2 Tablespoon fresh cilantro, chopped
• 1 teaspoon freshly squeezed lime juice
• 1/2 teaspoon salt

1.  Add garlic, serrano peppers, onion, and salt into mocajete (a mortar and pestle made of lava rock), or use your favorite bowl
2.  Using a wooden spoon or pestle, mash the garlic, serrano peppers, onion, and salt to release their juices.
3.  Add diced avocado, and mix.
4.  Add tomatoes, cilantro, and lime.
5.  Stir in all ingredients, and serve with tortilla chips.

Enjoy!