This is a simple recipe for the most well known sauce/dip in the Native American cooking repertoire It comes from Jean Andrews, who efficiently known as "The Pepper Lady," serious tome Peppers. She uses serranos in this recipe, but you can substitute jalapenos instead. It is traditional to use white onion in Mexican cooking, but use whatever kind of onion you like or have on hand, it you like.
Jean Andrews Guacamole
4 ripe California avocados, mashed
1 small tomato, chopped
1 tbsp. minced onion1 clove garlic, juice only (smash and squeeze in a wet paper towel)
1 or more serranos, seeded and minced
Lemon juice to taste
Salt and pepper, to taste.
Mix all ingredients together. The mixture should have some texture. If you insist on making this in a blender, be sure not over-mix it! Serve any way you like. This make an excellent sauce for chicken, fish or veal.