Naked Guacamole

We love avocados in my family. This is called naked guacamole because the flavor of the avocado itself is highlighted along with a bit of crunch from the onion, tomato, salt, lime and cilantro. The texture should be chunky- please don't use a blender or processor. Although it may be tempting to add other things- simple is best (oh OK. . . add some garlic if you like ;) ) From Cooking from the Edge.

• Ready In: 8 mins
• Serves: 4

Ingredients

• 2  Hass avocadoes, perfectly ripe
• 3⁄4 teaspoon kosher salt (to taste)
• 1 1⁄2 teaspoons lime juice, freshly squeezed
• 1  ripe roma tomatoes or 6 -8  sweet cherry tomatoes, seeded and finely chopped
• 1⁄4  of a  white onion, finely chopped
• 12  large fresh cilantro stems, stemmed and roughly chopped

Directions

1. Remove the seed and peel from the avocados and place in a bowl or molcajete.
2. Sprinkle with the salt and lime juice and crush with a fork, potato masher, or tejolote.
3. When the consistency is that of a chunky puree, stir in the tomato, onion, and cilantro.
4. Taste for seasoning.
5. If the guacamole is to be eaten with tostadas as a snack, it should be more highly seasoned.
6. Served alongside carnitas or carne asada, a little less seasoned so that it balances the other flavors.