This guacamole does not contain sugar, sour cream or mayonnaise.

Makes about 2 cups

Ingredients

• 6–8  ripe avocados (not too soft)
• 1–2 tbs fresh lime juice
• 1/4 c finely-diced onion (white, yellow or red)
• 1/4 c finely-diced ripe tomatoes, seeds  removed
• 1 small green chile, seeded and minced, hot or mild according to taste (serrano or jalapeno, Anaheim for mild)
• 1 or more garlic cloves, minced (add to taste)
• salt, pepper
• cilantro/coriander leaves, chopped

Method

Halve the avocados, remove the pits and scoop out the flesh into a bowl. Mash with a fork* to a chunky paste, adding lime juice to prevent browning. Add the rest of the ingredients and mix well but gently to retain the texture. Season with salt and pepper to taste. Scatter the cilantro on the surface of the guacamole or mix in, as desired.

Cover the surface of the guacamole with plastic wrap if not using it immediately. Store refrigerated. But guacamole does taste and look best freshly-made.

Serve with tortilla chips, put on burgers or cold meats for sandwiches. Try it on grilled steak, chicken or fajitas.

*Don’t be tempted to make this in a blender or food processor. Guacamole shouldn’t be a runny mess!

Enjoy! Buen Provecho!