Guacamole

On Cinco de Mayo we were in the midst of finals, so Kristina, Hayley, and I took a study break to get taco salads at our favorite Mexican restaurant in Athens. Since we still didn't get our fill of Mexican food, yesterday Kristina and I made a huge bowl of guacamole and finished it off in record time. Generally we just keep it simple with avocados, tomatoes, and ground salt and pepper, but this recipe looks so good! I mean...anything with cilantro is good right? Recipe from Simply Recipes. Spotted on Moon Face.

INGREDIENTS:
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.

DIRECTIONS:
1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4