Peel avocados. Place in bowl and mash coarsely. Add onion, lime juice, chiles, milk and olive oil and season to taste with salt. Makes about 2 1/2 cups.
1/4 pound (about 1 cup) serrano chiles
1 1/2 large tomatoes
1/4 large onion
1 small clove garlic
2 whole cloves
1/4 teaspoon cumin seeds
1/2 teaspoon salt
Dash white pepper
1 tablespoon oil
Place chiles, tomatoes, onion and garlic in saucepan. Add water almost to cover, bring to boil and cook until vegetables are softened, about 10 minutes. Drain. Turn into blender.
Add cloves, cumin, salt and pepper and blend. Heat oil in skillet. Add sauce and bring to boil. Simmer 2 or 3 minutes, until cooked. Remove from heat and cool. Makes about 1 1/3 cups.
Note: Sauce will be very hot. Reduce quantity of chiles, if desired.
2 medium tomatoes, chopped
1/4 medium onion, chopped
1 serrano chile, chopped
1/4 cup cilantro leaves, chopped
1 teaspoon vinegar
1/2 teaspoon lime juice
Combine tomatoes, onion, chile, cilantro, vinegar and lime juice and season to taste with salt. Makes about 1 1/2 cups.