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- 2 avocados, peeled and pitted

- 1 cup chopped tomatoes

- 1/4 cup chopped onion

- 1/4 cup chopped cilantro

- 2 tablespoons lemon juice

- salt and ground black pepper to taste

Mix avocados in a bowl until creamy. Mix rest of ingredients into mashed avocado until well combined; season with salt and black pepper. 



- 5 fluid ounces tequila

- 3 fluid ounces triple sec

- 2 (6 ounce) cans frozen limeade concentrate

- ice cubes

- coarse salt 

Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.Fill blender with ice cubes, combine tequila, triple sec and limeade concentrate. Blend until smooth. Pour into glasses and enjoy!



- 6 roma (plum) tomatoes, diced

- 1/2 red onion, minced

- 3 tablespoons chopped fresh cilantro

- 1/2 jalapeño pepper, seeded and minced

- 1/2 lime, juiced

- 1 clove garlic, minced

- 1 pinch garlic powder

- 1 pinch ground cumin, or to taste

- salt and ground black pepper to taste

Stir all the ingredients together in a bowl. Refrigerate at least 3 hours before serving...and LISTO! 


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