Ingredients

pulp of 4 - 6 ripe avocados

(depending on size)

2-3 cloves of garlic

1 jalapeño pepper - seeds and ribs removed and diced fine

1/2 of a red onion - diced fine

juice of 1 - 2 limes

2 plum tomatoes, diced and pulp removed

1 - 2 tablespoons olive oil

black pepper (to taste)

one large bunch of very fresh cilantro

(or two if you're making a larger batch)

kosher salt (to taste)

In a food processor, combine the following and blend well:

half of the avocados, garlic cloves, jalapeño pepper, olive oil, lime juice, tsp of kosher salt, tsp of black pepper, about half the bunch of cilantro (leaves only)

In a large mixing bowl, coarsely mash the rest of the avocado, then add the mixture from the food processor, red onions, tomatoes, and remainder of cilantro leaves.

For best results, cover the bowl and let refrigerate for at least two hours to allow the many flavors to marry.

Note: Finding ripe avocados isn't always easy. A ripe avocado is soft to the touch. If you know in advance that you will be making guacamole, you can buy unripe avocados 5-7 days before and let them ripen at room temperature.

Serving suggestion: top with one avocado seed, an extra diced plum tomatoes, an extra half a diced red onion, and spare cilantro leaves.