Guacamole

Serves: 4

Prep Time: 20 minutes

This recipe may be doubled as many times as you like.

Ingredients:

• 2 tablespoons finely chopped cilantro leaves
• 2 teaspoons finely chopped white onion
• 2 teaspoons minced jalapeño or Serrano chilies, seeds and membranes removed, if desired
• 1/2 teaspoon Kosher salt
• 2 large ripe avocados, preferably California Hass, peeled and seeded
• 2 tablespoons cored, seeded, and finely chopped plum tomatoes (1 small tomato)
• 2 teaspoons freshly-squeezed lime juice
• 2 tablespoons finely chopped cilantro leaves
• 2 teaspoons finely chopped white onion
• 2 teaspoons minced jalapeño or Serrano chilies, seeds and membranes removed, if desired
• 1/2 teaspoon Kosher salt
• 2 large ripe avocados, preferably California Hass, peeled and seeded
• 2 tablespoons cored, seeded, and finely chopped plum tomatoes (1 small tomato)
• 2 teaspoons freshly-squeezed lime juice

Directions:

1. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and 1/2 teaspoon salt together against the bottom of the bowl. 
2. Add the avocados and gently mash them with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in tomatoes and lime juice,  taste to adjust the seasonings, and serve with a basket of warm corn tortilla chips or veggie sticks, for a lighter option.
3. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and 1/2 teaspoon salt together against the bottom of the bowl. 
4. Add the avocados and gently mash them with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in tomatoes and lime juice,  taste to adjust the seasonings, and serve with a basket of warm corn tortilla chips or veggie sticks, for a lighter option.