2    Avacodas
1/2 c  Chopped tomato
2 tb Finely chopped onion
1 tb Finely chopped serrano or ja
2 tb Olive oil
1/4 c  Chopped cilantro
1    Juice of 1/2 lime
Salt and pepper to taste

The VERY BEST guacamole I ever tasted was at the Guadalajara Grill in Old
Town San Diego. They make it fresh, right at your table. (I recommend the
Haas avacodas).
Heres their recipe: Slice the avacodas in half, remove the pit and scoop
out the pulp with a spoon. Add all ingredients and mix gently,
crisscrossing two spoons in the bowl. The idea is to leave the avacoda in
small chuncks. Susan Husij