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• 2 ripe avocados, peeled (Haas avocados -- the ones with bumpy skin)
• 2 tablespoons fresh lime or lemon juice
• 2 tablespoons minced white onion
• 1 jalapeño, seeded and minced (optional)
• 1/2 teaspoon salt

Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.

If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.

Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapeños used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.

Variations:

• Substitute serrano chiles for jalapeños
• Add 1 small tomato, seeded, pulp removed, chopped
• Add 2 tablespoons finely chopped cilantro
• Add 1 small clove garlic, minced
• Add freshly ground black pepper

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Note: Recommended for use with the Fajitas recipe.

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