Classic Guacamole

Fresh hot Green chilies (about 2 Serrano’s or 1 jalapeno), stemmed ½ med. White onion, finely chopped (about 1/3 cup), plus a little extra for garnish 1 med. Round tomato ¼ cup Coarsely chopped fresh cilantro, plus a little extra for garnish 3 med.-large Ripe avocados (about 1 ¼ lbs. total) To taste Salt 1 to 2 Tbl. Fresh lime juice

Lay the chilies in a small ungreased skillet over medium heat. Turn them every minute or so until they have softened, 5 to 10 minutes. Mash them into a coarse puree, using a mortar, OR finely chop them (this is what I do). Place in a large bowl. Scoop the chopped onion into a strainer and rinse under cold water; shake off excess water and add to the bowl with chilies. Chop the tomatoes into small bits. Add to the bowl, along with the cilantro. Scoop out the pits of the avocados, then scoop out the avocado flesh from the skin and add to the bowl. Use an old-fashioned potato masher to mash the avocado into a coarse pulp, mixing in the other ingredients as you go. Taste the guacamole and season with salt, usually a scant tsp., then add some of the lime juice and taste again. Continue seasoning with lime juice until the Guacamole has enough zip for you. Refrigerate for ½ hour before serving.