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   Ingredients :
1 tomato, peeled, seeded and diced
1 ají amarillo fresco / fresh yellow aji (chili) rinsed, seeded and deveined,
1 garlic clove, finely minced
3 tablespoons cilantro, finely chopped
1 cup white onion, finely chopped
3 medium size avocados, peeled, pitted and halved
1 teaspoon lemon juice
1 cucumber, peeled and cut in 2-inch sticks
1 red or green pepper, cut in 2-inch sticks
3 celery stalks, cut in 2-inch sticks
Optional: Chopped cilantro for decoration
1 carrot, peeled and cut into 2-inch sticks


Combine tomato, ají, garlic and cilantro in a bowl.

Place onion in a colander and rinse in cold water. Drain and add to tomato mixture.

Mash avocados with a large fork, leaving lumps. Add lemon juice and stir tomato mixture. Season to taste.
Transfer to a small bowl and sprinkle with chopped cilantro.

Serve with cucumber, pepper, carrot and celery sticks.
        2 tablespoons =24 calories
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