2 large, ripe avocados 1 medium-sized red tomato

1 small yellow onion

½ cup canned jalapeño peppers

1 tablespoon lime juice

1 teaspoon salt

½ teaspoon ground black pepper

• Cut the avocados in half lengthwise and pry out the pits. Remove the peels and cut the avocados into 1-inch pieces. Mash with a fork.

• Cut the tomato into ½-inch pieces. Remove the skin from the onion and cut into ¼-inch pieces. Drain off the liquid from the jalapeño peppers and cut the peppers into ¼-inch pieces.

• Combine all the ingredients; mix well.