4 Hass avocados; well ripened
Juice of one lime or lemon.
1 tablespoon cilantro; chopped
1/4 cup tomatoes; seeded and finely diced
1 jalapeño pepper (optional)
salt and pepper to taste

Note: Sometimes it is hard to find ripe avocados in the supermarket. If that is the case, purchase them a few days before preparing this recipe. Place avocados in a brown paper bag with an apple to speed up the process. Be sure to check on them daily to make sure they don’t over ripen.

Take a knife cut into the avocado until the knife hits the pit. Carefully cut around it, from the tip where the stem hole is, until you can pull it apart easily into two halves. Remove the pit. To take out the flesh, you can either scoop it out with a spoon or halve the halves and peel off the skin.

In a bowl mash the avocado with a potato masher or fork until it has a chunky creamy texture. Add lime juice and mix together. This will help prevent the guacamole from browning. Add remaining ingredients and mix. Add salt and pepper to taste.

It is best to prepare this shortly before serving. If you need to store longer add extra lime juice however it will make the guacamole a bit more tart.

Serve with corn tortilla chips or in a flour tortilla with meats or vegetables.