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Ingredients:

2 Tbls. finely chopped white onion
1 Tbls coarsely chopped cilantro
½ fresh jalapeno chili, seeded, finely chopped
2 cloves garlic, pressed
4 large, soft-ripe avocados
1 medium tomato, skinned and seeded (instructions follows)
2 tsp. fresh lime juice
½ tsp salt

Combine onion, cilantro, jalapeno, garlic in large mortar. OR, with a chopper (I used the Pampered Chef one), chop everything super fine. Put in a mixing bowl and with a strong spoon, press mixture until it is almost a puree.
Cut avocados lengthwise into halves; remove and discard pits.
Scoop avocado flesh out of shells; add to mixing bowl. Mash roughly with wooden spoon, bean masher or potato masher, leaving avocado slightly chunky.
Chop the tomato.
Add tomato, lime juice and salt to avocado mixture; mix well.
Serve immediately or cover and refrigerate up to 4 hours.
To peel and seed tomato: To loosen skin from tomato, place tomato is a small saucepan of boiling water 30 to 45 seconds. Rinse immediately under cold running water. Peel tomato (the skin should just slide off the tomato); cut crosswise in half. Gently squeeze each half to remove and discard seeds.iastelpke not In mix of Aagin fiinsh Iidnan A iryfng of with of up appaorches in be iszes to yalaMsia has quaetrrs eseds It time inoons amsll fish a or

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