4 lg. Hass avocados
2 med.-lg. tomatoes, diced
1 clove garlic, diced
1 onion, diced
Salt and pepper to taste
4 oz. diced green chilies
4 oz. sliced, black olives
2 tbsp. lemon juice
4 tbsp. hot salsa
2-4 jalapeno chilies (canned), diced
1 tbsp. parsley flakes
1 c. grated Cheddar or Monterey Jack cheese

Remove peel and seed from avocados and mash in mixing bowl with lemon juice until somewhat smooth. Add diced tomatoes (peeled, if desired), garlic, onion, green chilies, salsa, and parsley; mix well. Salt and pepper to taste. Add jalapenos, one at a time, to desired hotness.

Note: The guacamole will "absorb" some of the heat if it sits overnight. Garnish with one seed in the center, olives around the edge of the dish, and cheese covering the exposed guacamole. Ole!