Guacamole I

Among the most delicious dips there is, and just about the simplest. Add ½ cup peeled, cored, seeded, and diced tomato only if the tomato is perfectly ripe.

• Contributed by Catsrecipes Y-Group
• Cookbook: How to Cook Everything
• Author: By Mark Bittman
• Typed by: Susan alexanderjamesmom@gmail.com
• Makes 2 to 4 servings
• Time: 10 minutes

Ingredients

• 1 large or 2 small avocados
• 1 tbsp minced onion or shallot
• ½ tsp minced garlic (optional)
• 1 tsp stemmed, seeded, and minced jalapeno or other fresh chile or 1 tsp chili powder, or to taste
• salt and freshly ground black pepper to taste
• 1 tbsp freshly squeezed lemon or lime juice, or to taste
• minced cilantro leaves for garnish

Directions

1. Cut the avocado(s) in half and reserve the pit(s) if you will not be serving the guacamole right away.
2. Mash the pulp in a bowl with a fork or potato masher, along with the onion or shallot, garlic (if you are using it), chile or chili powder, a little salt and pepper, and 1 tbsp of lemon or lime juice.
3. Taste and adjust seasoning as necessary.
4. Garnish and serve, or tuck the pit(s) back into the mixture, cover with plastic wrap, and refrigerate for up to 4 hours (this will keep the guacamole from turning brown).
5. Remove the pit(s) before garnishing and serving.