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Makes about 1 ½ cups
2 medium-sized ripe avocados
1 small ripe tomato, roasted until blistered, black, and soft, then cooled
¼ habanero chili, diced with seeds
1 tablespoon minced white onion
2 teaspoons minced fresh cilantro
¼ teaspoon salt
Lime to taste
In a bowl mash together avocado, tomato, and chile with the back of a fork until chunky smooth. Stir in remaining ingredients.
Reed Hearon
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1st Keep
 janetlsanders
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