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6 large ripe avocados, peeled and pitted
1/4 cup citrus (lemon and lime) juice
3 cups fresh cilantro, chopped
1 1/2 cups red onion, finely chopped
12 large serrano chiles, seeded and finely chopped
1 1/2 teaspoons salt
Tortilla chips, for serving
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1st Keep
 machorro
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