This is a wonderful topping for potatoes and meat dishes as well as a popular dip for tostadas and raw vegetables.

INGREDIENTS | SERVES 8

• 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

1. 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.

2. Cut the tomato into ½-inch pieces. Remove the skin from the onion and cut into ¼-inch pieces.

3. Drain off the liquid from the jalapeño peppers and cut the peppers into ¼-inch pieces.

4. Combine all the ingredients; mix well.