Guacamole Recipe
2 large ripe hass avocados
2 small ripe tomatoes, preferably romas, chopped
1/3 cup cilantro, chopped
3 tablespoons finely minced onions
1 lemon, juice of
1-2 jalapeno, to taste
1 clove garlic, minced
1/2 teaspoon salt
Mash the avocado, leaving a few rough chunks. Stir in the remaining ingredients. Serve within 30 minutes with chips, or as a garnish to other dishes. It is best to make just before serving, but if you have to hold longer, place plastic wrap directly on the surface of the guacamole to keep from unsightly darkening.
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