Guacamole Recipe

this Is Used As A Marinade, Spread And Relish. As A Marinade, It Is Slathered On Beef, Chicken, Fish And Shellfish Before Grilling. As A Spread, It Is Generally Put On Crusty Corn Cakes (arepas De Choclo).

1/3 Cup Extra-virgin Olive Oil
1 1/2 Tablespoons Red Wine Vinegar Or Freshly Squeezed Lime Juice
2 Medium Ripe Haas Avocados
1 Medium Ripe Tomato, Finely Minced
1/4 Cup Finely Minced Red Or Yellow Bell Pepper
2 Tablespoons Finely Minced Red Onion
1 Serrano Or Jalapeño Chile, Seeded And Finely Minced
salt, To Taste

mix Olive Oil And Vinegar Thoroughly In A Bowl To Make A Dressing.

cut Avocados In Half Lengthwise, Peel Off The Skin, Then Remove Pits. Cut The Avocado Flesh Into Chunks And Fold Into The Dressing. Mash The Avocados With A Fork Until Smooth. Stir In Tomato, Bell Pepper, Onion And Chile. Taste And Add Salt, If Needed.

serve At Once.