Guacamole
Avacado-Chile Dip

In the language of the Aztecs,
the combined words
for "avacado" (ahuacatl) and
"mixture"(molli)
translates into guacamole.
In Mexico, guacamole is still made with the
traditional molcajete and tejolete.
A food processor or blender
should not be used
as you want a chunky texture,
I suggest using a fork and bowl.
Although hard avacados are best
ripened at room temperature
in a paper sack,
one should not overlook the advice
of a Mexican adage;
"Avacados and girls are ripened with squeezes."

2 large avacados
1 tablespoon finely chopped onion
1 or 2 chile serranos ,sliced
1 large tomato, peeled and chopped
2 sprigs cilantro  ,chopped
lemon or lime juice
salt