2 ripe avocados
½ red onion, minced (about ½ cup)
1-2 Serrano or jalapeno chili peppers, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon fresh lime or lemon juice
½ teaspoon sea salt
A dash of freshly ground black pepper
½ 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 juice, salt and pepper and mash some more. Add the chili peppers a small amount at a time, testing the heat as you go until you reach the desired degree of hotness. Go slow! Chili peppers vary in their hotness.
You can add the chopped tomato and serve immediately or if storing, cover the bowl and refrigerate. Add the tomato right before serving.
Note: Another quick way to make guacamole if you don’t have all these ingredients on hand or not enough time to chop and mince is to add a ¼ cup of organic jarred or fresh salsa to the mashed avocado and serve immediately.
Recipe from http://simplyrecipes.com/.