Ingredients

2 ripe avocados, peeled, pitted, and lightly mashed
1/2 cup minced onion
1 jalapeno chile, minced (remove seeds and ribs for less heat)
1 plum tomato, seeded and diced
1/4 cup chopped cilantro
2 to 3 tablespoons fresh lime juice
Coarse salt

Directions

1. In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine.

Makes about 1 1/2 cups.

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Ingredients

12 small (2- to 2 1/2-inch) tomatoes (not plum tomatoes)
1 tablespoon olive oil
1 tablespoon fresh lime juice
3 firm-ripe California avocados
2 tablespoons finely chopped onion
1/2 teaspoon finely chopped fresh cilantro
2 teaspoons minced fresh jalapeño chile, including seeds
1/2 teaspoon salt
Fresh cilantro sprigs, for garnish

Directions

1. Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp.
2. Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.
3. Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.

Serves 4 to 6.

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