2 ripe Haas avocados
1/2 Spanish onion, diced
1 chopped jalapeno
juice of 1 lime
1 tomato, diced
2 tablespoons chopped cilantro
Spoon the flesh out of the avocados. Cut into medium-sized chunks and put in a bowl. Set aside.
In a separate bowl, marinate the diced onion and jalapeno in the lime juice, along with a pinch of salt for 3 minutes.
Add the diced tomato, cilantro, and avocado chunks.
Mash all ingredients together, for the consistency you prefer. Some people like for their guacamole to be almost like applesauce, while others like it totally chunky.
Serve with warm tortillas or tortilla chips. I like to put an ice cream scoop of it on a plate along with grilled chicken, sweet corn cakes, mexican rice, diced tomatoes, refried beans, and a soft, warmed tortilla.
When I serve this particular meal, my middle daughter, Brittany, sings my praises for days! That’s always a good thing. 
Related Articles:
- Different Uses for Guacamole and Getting Creative Without Fresh Tomatoes
- Emeril’s Pico de Gallo – A Perfect Companion with Avocado Tacos!
- Alaska Salmon Recipes: Salmon, Artichoke and Bean Salad, Thai Salmon Cakes, and More!
- Southwestern Shrimp Recipe from Woman’s Day: No Cooking Required!
- Food Network.com’s Amazing Memorial Day Recipes Section
- Amish Baked Hamburgers
{ 1 comment… read it below or add one }
I heard that avocado is good for your skin. I’ve tried using that a few years back.