Guacamole I

Among the most delicious dips there is, and just about the simplest. Add ½ cup peeled, cored, seeded, and diced tomato only if the tomato is perfectly ripe.
 * Contributed by Catsrecipes Y-Group
 * Cookbook: How to Cook Everything
 * Author: By Mark Bittman
 * Typed by: Susan alexanderjamesmom@gmail.com
 * Makes 2 to 4 servings
 * Time: 10 minutes

Ingredients

 * 1 large or 2 small avocados
 * 1 tbsp minced onion or shallot
 * ½ tsp minced garlic (optional)
 * 1 tsp stemmed, seeded, and minced jalapeño or other fresh chile or 1 tsp chili powder, or to taste
 * salt and freshly ground black pepper to taste
 * 1 tbsp freshly squeezed lemon or lime juice, or to taste
 * minced cilantro leaves for garnish

Directions

 * 1) Cut the avocado(s) in half and reserve the pit(s) if you will not be serving the guacamole right away.
 * 2) Mash the pulp in a bowl with a fork or potato masher, along with the onion or shallot, garlic (if you are using it), chile or chili powder, a little salt and pepper, and 1 tbsp of lemon or lime juice.
 * 3) Taste and adjust seasoning as necessary.
 * 4) Garnish and serve, or tuck the pit(s) back into the mixture, cover with plastic wrap, and refrigerate for up to 4 hours (this will keep the guacamole from turning brown).
 * 5) Remove the pit(s) before garnishing and serving.