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, 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. 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.
Remember that much of this is done to taste because of the
variability in the fresh ingredients. Start with this recipe and adjust
to your taste.
3 Cover with plastic wrap directly on the surface of the
guacamole to prevent oxidation from the air reaching it. Refrigerate
4 Just before serving, add the chopped tomato to the guacamole
For a very quick guacamole just take a 1/4 cup of salsa and mix it in
with your mashed avocados.
You don't need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or
cottage cheese to your guacamole dip. Purists may be horrified, but so
what? It tastes great. In fact, guacamole with a little cottage cheese
added to it is my favorite.