Ingredients:
2 ripe Hass avocados, preferably from Mexico
Fine sea salt and freshly ground black pepper to taste
2 teaspoons fresh lime or lemon juice
2 teaspoons fresh orange juice
⅓ cup minced red or white onion
1 Roma tomato (cored, seeded, and chopped; about 1/2 cup)
1/2 to 1 teaspoon minced seeded serrano or Fresno pepper
1/2 to 1 teaspoon minced fresh cilantro
Directions:
Cut the avocados in half, remove the pits, and use a knife to cut the avocado flesh into chunks right in the skin, cutting in one direction and then crosswise in a grid-like fashion. Use a spoon to scoop out all of the flesh into a medium-size bowl. Mash with a fork, or use a mortar and pestle. Blend in the salt, pepper and citrus juices.
Add the onion, tomato, chile pepper and cilantro and gently fold into the avocado until well blended. Taste, then adjust the seasonings.
You can serve the guacamole with tortilla chips or use on tacos, burritos, quesadillas or other dishes.
