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Ingredients

• 2 soft, ripe avocados peeled, pitted
• 1 medium onion (red is my favorite but white or yellow would also work), chopped
• 1 large jalapeño, seeded, minced
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• small bunch cilantro, diced (optional)
• salt to taste
• 1/4 lemon (or 1/2 lime), seeded

Mash avocados in a glass bowl with a fork. Mix in onion, jalapeño, garlic, tomatoes, cilantro and salt. Squeeze lemon juice into mixture. Stir well. Chill. Serve with tortilla chips. To store cover bowl with plastic wrap, pressing all the air out by pushing the wrap on to the top of the guacamole. Exposure to oxygen will turn the guacamole tan in color. If that happens just scrape off the top tan layer and stir the remaining guacamole. If it is tan all the way through or a very dark brown, discard.

Serves 4.