Cinco de Mayo

My husband makes the BEST guacamole, so what better day to prepare it than Cinco de Mayo!
2 Ripe Avocados
1 Small White Onion
1 Roma Tomato
1 Serrano Pepper
1/4 Cup Cilantro Leaves (optional)
1/2 Lemon
Salt to Taste

1. Chop onion: discard both ends and dice into small cubes
2. Chop tomato and pepper: discard stems, core, seeds* and dice into small cubes
*If core and seeds are not removed your guacamole will be runny and extremely spicy
3. Halve the avocados, remove pit (do not discard) and cut into 1" cubes
4. Add avocado to mixing bowl, then mash against the side of bowl with fork
5. Add onion, tomato, and pepper
6. Stir together, add a squeeze of lemon and salt to taste
7. Ready to serve!

A few notes from the chef:
-Toss in avocado pit to keep from turning brown
-If avocados are less than ripe (or out of season) use more salt
-Any type of tomato will do, but the size of the roma lends itself to less waste and makes for easier chopping

(Avocado art done by the man himself)

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