I've learned not to put it in the Cuisinart, because it is better if it has some chunks in it. In Mexico, they use a lava rock mortar and pestle arrangement called a molcajete, but I don't have one yet. I just combine (don't really measure) ripe chunks of avocado, tomato diced very fine, garlic, onion, jalapenos, cilantro, lime juice, some salt....mush it around really good. And if I am feeling really ambitious and it isn't too hot, I'll fry up my own chips like they do in the restaurants here. Get some really thin corn tortillas, cut them in quarters or eighths and fry them in oil until they are crisp...drain on paper towels and salt them. Oh yum.
