2 very ripe avocados
1 medium fresh tomato
1 small onion, chopped (about ½ cup)
2 tablespoons lemon juice
1 teaspoon salt
1 to 2 teaspoons chili powder
1. Peel avocados and mash pulp, leaving a few small lumps throughout.
2. Peel and chop tomato and add to mashed avocado. Add onion, lemon juice, salt, and chili powder to taste. If not serving immediately, refrigerate in covered bowl, with avocado pits immersed in guacamole; this is said to help keep avocado from darkening on standing.
3. Serve on lettuce as a salad, as a “dip” with tostada chips, or as a condiment to top taco fillings.
ABOUT 2 CUPS GUACAMOLE
Note: If you prefer a smoother guacamole, ingredients may be blended to desired consistency.