Guacamole

◦2 ripe avocados
◦1/2 red onion, minced (about 1/2 cup)

◦1-2 serrano chiles, 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

1.Cut avocados in half, remove seed, and scoop out avacado from the peel and use a fork to mash in a mixing bowl. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.

2.Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.

3.Keep the tomatoes separate until ready to serve.

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

5.4 Just before serving, add the chopped tomato to the guacamole and mix.
 
[from Tracy]