Guacamole

3 ripe avocados
1 small tomato
6-7 stems cilantro
1 small white onion
juice of 1 lime
pinch of salt

Slice avocado down the center, to the stone, all the way around, and twist halves to separate. To remove stone, chop a sharp knife into the pit and twist and pull. Set aside. Carefully slice avocado flesh down to, but not through, the peel, in a criss-cross pattern, and scoop out with a spoon. Immediately combine with lime juice and salt in a bowl or mortar and pestle, and mash to the consistency of cottage cheese.

Cut tomato into wedges and remove seeds. Chop flesh fine, and add to avocado.

Rinse and chop cilantro and add to mixture.

Chop onion very fine. Add to mixture.

Season with salt to taste. Place avocado stones into mix, remembering to remove just before serving (this keeps the avocados from turning brown). Cover with plastic wrap and refrigerate for at least one hour before serving.