2 lg. ripe avocados
1 tbsp. finely chopped onion
1 tbsp. rinsed and finely chopped jalapeno pepper (rinse seeds out in cold water)
1 med. tomato, peeled, seeded and coarsely chopped
1 tbsp. finely chopped fresh coriander (cilantro)
1/2 tsp. salt
1/8 tsp. freshly ground black pepper

Drop tomato in pan of boiling water and remove after 15 seconds. Run them under cold water and with a small sharp knife, peel them. Cut the stem out of each tomato, then slice the tomato in half crosswise. Squeeze the halves gently to remove seeds and juices and chop the tomato coarsely.

Cut the avocados in half. With tip of small knife, loosen the seeds and lift them out. Remove any brown tissue-like fibers clinging to the flesh. Strip off the skin at the narrow end with your fingers. (The dark skinned variety does not peel easily; use a knife to pee the skin away if necessary).

Chop the avocado coarsely; then in a large mixing bowl, mash with a fork to a smooth puree. Add the chopped onion, chili pepper, tomato, coriander, salt and a few grindings of black pepper; mix them together gently but thoroughly.

Taste for seasoning. To prevent the guacamole from darkening as it stands, cover it with Saran Wrap and refrigerate until ready to use. Stir before serving and serve either at room temperature or chilled as a dip with tortilla chips, a sauce for tacos or tostados, or as a salad heaped on chilled lettuce or spinach leaf.