Border Guacamole

• 5 ripe avocados, preferably Haas
• 6 tablespoons chopped fresh cilantro
• 1 medium red onion, diced
• 4 jalapeno chiles, stemmed, seeded and finely diced
• 3 tablespoons freshly squeezed lime juice
• 1 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Lettuce, shredded for serving
• Sliced tomatoes drizzled with Cracked Black Pepper Garnish, recipe follows
• 4 medium ripe tomatoes, cored, seeded, and finely diced
• 1/4 red onion, minced
• 2 jalapeno chiles, stemmed, seeded if desired and minced
• 1 bunch cilantro, leaves only chopped
• 2 tablespoons lime juice
• 3/4 teaspoon salt
• Pinch of freshly ground black pepper
• 2 tablespoons cracked black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup olive oil
• 1 teaspoon salt

1. In a mixing bowl place peeled, quartered and seeded avocados.
2. Mash with a potato masher or fork until chunky.
3. Add the remaining ingredients and combine with a fork.
4. Mound on a bed of shredded lettuce.
5. Garnish with sliced tomatoes that have been drizzled with the Black Pepper Garnish.
6. In a mixing bowl combine all the ingredients.
7. Stir and toss well.
8. Serve.
9. Store in a covered container in the refrigerator no more than 1 day.
10. In a small bowl stir all the ingredients together.
11. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

avocados, fresh cilantro, red onion, jalapeno chiles, freshly squeezed lime juice, salt, freshly ground black pepper, tomatoes, tomatoes, red onion, jalapeno chiles, cilantro, lime juice, salt, ground black pepper, cracked black pepper, freshly squeezed lemon juice, olive oil, salt

Taken from www.foodnetwork.com/recipes/border-guacamole-recipe2.html (may not work)