Guacamole

Courtesy: Karen Greene

2 ripe avocados

1/2 red onion, minced (about 1/2 cup)

1/2 jalapeno pepper, stems and seeds removed, minced

2 tablespoons cilantro leaves, finely chopped

1 tablespoon of fresh lime or lemon juice

1/2 teaspoon coarse salt

A dash of freshly grated black pepper

1/2 ripe tomato, seeds and pulp removed, chopped

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Start with a half of one jalapeno pepper and add to the guacamole to your desired degree of hotness.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Just before serving, add the chopped tomato to the guacamole and mix.

To keep guacamole from browning, place the avocado pit into the guacamole while stored.