guacamole 2 large ripe avocados 1 tablespoon finely chopped onion 1 tablespoon finely chopped chili 1 medium tomato, peeled, seeded and coarsely chopped 1 tablespoon finely chopped fresh coriander (cilantro) ½ teaspoon salt 1/8 teaspoon freshly ground black pepper 1. Chop the avocados coarsely; then, in a large mixing bowl, mash with a fork to a smooth puree. Add the chopped onion, chili, tomato, coriander, salt and a few grindings of black pepper, and mix them together gently but thoroughly. Taste for seasoning. 2. To prevent the guacamole from darkening as it stands, cover it with plastic wrap or aluminum foil and refrigerate until ready to use. Stir before serving, and serve either at room temperature or chilled as a dip or as a salad heaped on chilled lettuce. back