Guacamole

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I made up this recipe for guacamole based on numerous recipes I had tried in the past. It's always a hit at parties.

Ingredients

4 avocados, ripe
1 tomato, ripe
1 jalapeno
1/8 sweet onion
1 clove garlic
1 lemon, juice of
salt to taste

Instructions

	Avocados should be soft to the touch, but not overly ripe. I usually buy an extra avocado in the even that one is rotten or brown inside.
	Halve the avocados and remove the pits.
	Scoop the flesh out with a spoon into a sturdy bowl.
	Use a potato masher or a fork to mash the avocado.
	The final consistency should be to your own liking. If you want a smooth guacamole, mash it more. If you prefer chunky bits of avocado in your guacamole, don't mash it completely.
	Take the clove of garlic and smash it. Then chop it roughly. Sprinkle salt on the garlic.
	Turn the knife blade on its side and press the salt into the garlic to form a paste. Add the paste to the bowl of avocados.
	Cut the tomato along its equator.
	Remove the seeds from the tomato halves.
	Slice the tomato halves into thin strips and then mince the tomatoes to the consistency of your liking (I prefer fine minced because Jeremy doesn't like tomatoes - but he likes my guacamole). Add to the bowl of avocados.
	Chop the top off the jalapeno. Make an incision down the flesh lengthwise and proceed to cut out the core, removing all seeds. Try not to use your bare hands, but if you do - don't rub your eyes...
	Slice the pepper into strips and then mince. Add to bowl.
	Mince the onion (I prefer finely minced) and add to the bowl.
	Pour in lemon juice gradually along with additional salt as needed.
	Mix the ingredients together, tasting to make sure there is enough lemon and salt.
	Refrigerate if not serving right away. To keep the top from browning, cover with plastic wrap and be sure that the plastic touches as much of the surface of the guacamole as possible pushing out all of the air. Just before serving, remove plastic and use a spoon to toss the surface.