Ingredients

• 2 ripesavocados
• ½ redonion, minced (about ½ cup)
• 1-2 serranochiles, stems and seeds removed, minced
• 2 Tablespoonscilantro (leaves and tender stems), finely chopped
• 1 Tablespoonfresh lime or lemon juice
• ½ teaspooncoarse salt
• 1 dashfreshly grated black pepper
• ½ ripetomato, seeds and pulp removed, chopped

Directions

1. Scoop out avacado in to a mixing bowl.
2. Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)
3. Add the chopped onion, cilantro, lime or lemon, salt and pepper
4. Mash some more.
5. Add chili pepper to the guacamole to your desired degree of hotness.
6. Cover with plastic wrap directly on the surface of the guacamole to prevent
7. oxidation from the air reaching it.
8. Refrigerate until ready.
9. Add tomotoes when served (fridge kills tomato flavor)