Chunky Guacamole

     To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days. If you want to make the guacamole a day ahead, be sure to press plastic wrap directly on the surface and store it in the refrigerator.

     

     3 ripe Hass avocados

     2 tablespoons freshly squeezed lime juice

     2 tablespoons freshly squeezed lemon juice

     2 plum tomatoes, finely diced

     1/2 medium onion, finely diced

     1 jalapeno pepper, minced (with seeds, if desired)

     1 garlic clove, minced

     2 tablespoons chopped, fresh cilantro

     Coarse salt and freshly ground pepper

     

     Halve avocados, and remove pits. Score flesh into cubes with a small sharp knife, and scrape into a medium bowl. Stir in lime juice, lemon juice, tomatoes, onion, jalapeno, garlic and cilantro. Season with salt and pepper. Makes 3 cups.