Guacamole
INGREDIENTS
3 ripe avocados
1 fresh jalapeno chile, stemmed, seeded and finely chopped
1/2 white onion, diced
1/4 cup coarsely chopped fresh cilantro
Juice of 1 lime
1/2 teaspoon salt
Freshly ground black pepper
1 ripe tomato, seeded and diced (optional)
Lettuce leaf, optional
Corn tortilla chips
RECIPE METHOD
Cut each avocado lengthwise into quarters, removing the pit. Peel off the skin and place the pulp in a bowl. Using a potato masher, spoon or your hand, mash lightly. Add the jalapeno, onion, cilantro, lime juice, salt, pepper to taste and the diced tomato, if using. Mix just until combined; chunks of avocado should remain visible.
TO SERVE: Spoon the guacamole into a serving bowl or onto a plate lined with a lettuce leaf. If not serving immediately, poke the avocado pits down into the center of the mixture, cover tightly with plastic wrap and refrigerate for up to 4 hours. Serve chilled, accompanied by tortilla chips.
P.S ADD A BIT OF OLIVE OIL TO PREVENT THE GUACAMOLE FROM TURNING BLACK. INSTEAD OF LEAVING THE PITS