Mexican Guacamole

• 3 Hass avocadoes (black bumpy skin)
• 12 cup jalapeno pepper, chopped (4-6 peppers seeded and deveined)
• 12-1 cup tomatoes, chopped (I use Roma tomatoes but any will do except green tomatoes)
• 12-1 cup onion, chopped (I use yellow onions but make sure NOT to use sweet onions)
• 12 tablespoon salt

1. First let me tell you my way of removing the avocado pit: Imagine the avocado has a belt around its belly, cut all the way around the belt, with the knife touching the pit.
2. With both your hands take the top and the bottom section apart by twisting them in opposite directions.
3. On whichever side the pit is on simply squeeze gently and the pit should pop out it doesn't on the first squeeze rotate the position and squeeze again.
4. Ok now scoop all the nice green flesh of your avocados into a medium size bowl.
5. With a masher or a strong fork start to mash the avocado, here it's your choice if you want it lumpy or puree like.
6. I prefer it a little bumpy, like pancake batter bumpy.
7. Add the chopped jalapenos, tomatoes and onions in the bowl and mix with a spoon.
8. Add the salt last.
9. Add less then 1/2 a tbsp or more depending on your taste.
10. Make sure it's mixed well and enjoy!
11. Try it with my Flauta recipe I posted the recipe as well for them (Recipe #199643).

avocadoes, jalapeno pepper, tomatoes, onion, salt

Taken from www.food.com/recipe/mexican-guacamole-199645 (may not work)