Guacamole

Great with fajitas, grilled pork, or grilled chicken.

PREP: 20 minutes

MAKES: about 3 cups

2 ripe medium avocados (about 8 ounces
each), peeled, pitted, and cut into 1-inch
chunks (see Tip)

2 ripe medium tomatoes (6 to 8 ounces each),
coarsely chopped

1 jalapeño chile, seeded and minced

1 cup loosely packed fresh cilantro leaves,
chopped

1 tablespoon fresh lime juice

½ teaspoon salt

In medium bowl, gently stir avocados, tomatoes, jalapeño, cilantro, lime juice, and salt until mixed. If not serving right away, cover and refrigerate up to 4 hours.

EACH TABLESPOON: About 15 calories, 0g protein, 1g carbohydrate, 1g total fat (0g saturated), 0mg cholesterol, 25mg sodium

TIP: To ripen a hard avocado, place it in a paper bag at room temperature for two days, until it yields to gentle pressure when you squeeze it lightly. (Putting an apple or banana in the bag speeds up the process.) Once ripe, avocados can be stored in the refrigerator for a few days.