1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon juice, salt and
pepper; 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. Be careful handling the
peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your
eyes with your hands for several hours. Keep the tomatoes separate until ready to serve.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air
reaching it. It also helps to keep an avocado pit in the dip until ready to serve. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.
Serve with tortilla chips.
Serves approximately 8.
Appeared in print on 1.14.09.