Perfect Gucamole

2 ripe avacodos
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemnon juice
1/2 teaspoon coarse sale
dash black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

1. Cut avacadoes in half. Remove seed, Scoop out avacado from the peel, put in a mixing bowl.
2. Use a fork mash the avacado. Add the chopped onion, clinantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desire degree of hotness.
Keep tomatoes separate until ready to serve.
3. Cover with plastic wrap directly on the surface of gucamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before servinbg add the chopped tomato to the guacamole and mix.

Serving Size: uncertain

Number of Servings: 4

Recipe submitted by SparkPeople user THINGS2LEARN.