Naked Guacamole

• 2 Hass avocadoes, perfectly ripe
• 3/4 teaspoon kosher salt (to taste)
• 1 1/2 teaspoons lime juice, freshly squeezed
• 1 ripe roma tomatoes or 6 -8 sweet cherry tomatoes, seeded and finely chopped
• 1/4 of a white onion, finely chopped
• 12 large fresh cilantro stems, stemmed and roughly chopped

1. Remove the seed and peel from the avocados and place in a bowl or molcajete.
2. Sprinkle with the salt and lime juice and crush with a fork, potato masher, or tejolote.
3. When the consistency is that of a chunky puree, stir in the tomato, onion, and cilantro.
4. Taste for seasoning.
5. If the guacamole is to be eaten with tostadas as a snack, it should be more highly seasoned.
6. Served alongside carnitas or carne asada, a little less seasoned so that it balances the other flavors.

avocadoes, kosher salt, lime juice, roma tomatoes, white onion, cilantro stems

Taken from www.food.com/recipe/naked-guacamole-301212 (may not work)