(Contrary to what you are often served, a traditional guacamole contains no garlic and has a chunky consistency, not a smooth one)


2 large, very ripe avocados

1/4 cup freshly squeezed lime juice (I use bottled)

1 large ripe tomato, drained, seeded and finely chopped.

2 Tablespoons cilantro, freshly chopped (I use bottled)

3 Tablespoons red onion, finely chopped

1 Tablespoon extra virgin olive oil


Cut the avocados in half and remove the stone. Scoop out the avocado flesh from the skin, place in a small bowl, and cover immediately with the lime juice. Mash the avocado and lime juice together with the back of a spoon until the avocado has an even, rough-textured consistency.

Blend the tomato pieces and all remaining ingredients into the mashed avacado as gently as possible.

Cover the bowl tightly with plastic wrap and refrigerate the guacamole until about a half hour before it's needed. Leave, covered, outside the refrigerator to come to room temperature before serving. Garnish with a chopped chili pepper or a few cilantro leaves.

Yield: About 2 cups