Guacamole

• 3 tomatoes, peeled, seeded, and chopped medium-coarse (optional)
• Salt
• 1 small red onion, minced
• 1 clove garlic, minced and then crushed with the flat side of the knife
• 1 dried smoked hot chile such as chipotle or pasilla de Oaxaca, soaked in warm water for 30 minutes to soften, drained, seeded, and finely chopped
• 1 fresh flavorful chile such as poblano, charred, peeled, and seeded and then chopped medium-fine
• 2 dried mild chiles such as ancho, mulato, guajillo, or chilhuacle negro, soaked in warm water for 30 minutes to soften, drained, seeded, and finely chopped
• 3 ripe avocados, preferably Hass
• 2 tablespoons finely chopped fresh cilantro, chopped at the last minute

1. Season the tomatoes with salt and place in a large strainer or colander to drain. Let drain for 2 hours or overnight.
2. In a bowl, combine the tomatoes, onion, garlic, and all the chiles. This is best done a couple of hours ahead of time, so the flavors of the chiles meld with one another and the tomatoes.
3. Shortly before serving, halve, pit, and peel the avocados and then chop them medium-coarse. Add the avocados and cilantro to the tomato mixture, season with salt, and stir to mix.

tomatoes, salt, red onion, clove garlic, water, then, chiles, avocados, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/guacamole-395230 (may not work)