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Guacamole

Dips

Based on Boston Globe Magazine, Sheryl Julian and Julie Riven, March 6, 2005 Serves 4

• 3 ripe avocados
• Juice of 1 lemon
• 1/4 small red onion
• 1 clove garlic
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 ripe plum tomato, cored and finely chopped
• 1 jalapeno or other small green chili pepper, cored, seeded, and finely chopped
• 3 tablespoons chopped fresh cilantro

Halve and pit the avocados. Immediately sprinkle the flesh with lemon juice. Grate the onion into the bowl and stir well.

Chop the garlic coarsely, sprinkle with salt, and use a blunt knife to scrape the garlic and salt until the garlic liquefies. Add it to the avocado mixture with the black pepper. Stir well.

Stir in the chopped tomato, jalapeno, and cilantro. Taste for seasoning, add more salt or black pepper if you like, and scrape down the sides of the bowl with a rubber spatula. Press a piece of plastic wrap directly onto the surface of the mixture, refrigerate for 10 minutes so the flavors mellow, and serve with chips or crackers.