Guacamole I

Among the most delicious dips there is, and just about the simplest. Add ½ cup peeled, cored, seeded, and diced tomato only if the tomato is perfectly ripe.
* Contributed by Catsrecipes Y-Group
* Cookbook: How to Cook Everything
* Author: By Mark Bittman
* Typed by: Susan alexanderjamesmom@gmail.com
* Makes 2 to 4 servings
* Time: 10 minutes
== Ingredients ==
* 1 large or 2 small avocados
* 1 tbsp minced onion or shallot
* ½ tsp minced garlic (optional)
* 1 tsp stemmed, seeded, and minced jalapeño or other fresh chile or 1 tsp chili powder, or to taste
* salt and freshly ground black pepper to taste
* 1 tbsp freshly squeezed lemon or lime juice, or to taste
* minced cilantro leaves for garnish
== Directions ==
# Cut the avocado(s) in half and reserve the pit(s) if you will not be serving the guacamole right away.
# Mash the pulp in a bowl with a fork or potato masher, along with the onion or shallot, garlic (if you are using it), chile or chili powder, a little salt and pepper, and 1 tbsp of lemon or lime juice.
# Taste and adjust seasoning as necessary.
# Garnish and serve, or tuck the pit(s) back into the mixture, cover with plastic wrap, and refrigerate for up to 4 hours (this will keep the guacamole from turning brown).
# Remove the pit(s) before garnishing and serving.
Category:Cathy's Recipes
Category:Guacamole Recipes
Category:Avocado Recipes
Category:Jalapeno pepper Recipes