| 2 Ripe Avocados | 1/2 tsp. Coarse Salt |
| 1/2 Red Onion, minced | 1 dash Freshly Grated Black Pepper |
| 1-2 Serrano Chiles, stems and seeds removed, minced | 1/2 Ripe Tomato, seeds and pulp removed, chopped |
| 2 Tbs. Cilantro, finely chopped | Tortilla Chips |
| 1 Tbs. Fresh Lime/Lemon Juice |
Cut avocado in half, remove seed, and scoop out avocado from peel. Put in mixing bowl. Using a fork, roughly mash the avocado leaving a little chunky. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. 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.
Chilling tomatoes will hurt their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve.
Cover with plastic wrap directly on the surface of guacamole to prevent oxidation from the air reaching it. Refrigerate until ready to serve.
A Simplyrecipes.com recipe
January
