TULSA - Chef Nona Helmick shares her delicious version of this classic Mexican breakfast dish.
Place the tomato, jalapeno, garlic, onion and a small amount of water in a small saucepan. Place on stove, boil for 3 minutes and strain. Place in blender with tomato juice and cilantro. Blend. Add salt and pepper to taste.
Place the diced avocado into mixing bowl, smash. Add juices, tomatoes and onion. Mix well.
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