Guacamole

• 2 ripe, unblemished, not-too-soft avocados, about 3/4 pound each
• 2 tablespoons lime juice
• 1/2 cup finely chopped onions
• 1 tablespoon olive oil
• 1/2 cup finely chopped, loosely packed, fresh coriander leaves
• 2 canned serrano chilies, drained, stems removed and chopped
• 3/4 cup fresh, red, ripe tomatoes cut into 1/4-inch cubes and drained
• Salt to taste, if desired

1. Cut the avocados in half.
2. Discard the pits.
3. Remove the peel from the avocado halves and put the halves in a mixing bowl.
4. Using a fork and knife scissor-fashion, cut the avocado halves roughly into small pieces, each about one- half-inch thick.
5. Sprinkle with lime juice and stir.
6. There should be about two cups.
7. Put half of the chopped avocado into the container of a food processor or electric blender and add half of the onions, the olive oil and half of the coriander.
8. Blend thoroughly.
9. Add this to the remaining chopped avocado.
10. Add the chilies.
11. Stir in the remaining onions and coriander and the tomatoes.
12. Add salt to taste

avocados, lime juice, onions, olive oil, fresh coriander, serrano chilies, tomatoes, salt

Taken from cooking.nytimes.com/recipes/2929 (may not work)