6 ounces ripe fresh tomatoes (about 2 medium plum tomatoes or 1 medium round tomato)
2 garlic cloves
2 green onion
15 sprigs cilantro
3 soft ripe avocados
1/2 large lime or lemon
1/2 teaspoon salt
1. Prepare flavorings. With small knife, cut out "core" at top of tomato where stem once attached. Stand tomato on side and cut into 1/4-inch slices. Cut slices into 1/4-inch dice. Place in bowl. Peel garlic. Press through garlic press onto tomatoes. Cut room ends off green onions and discard. Peel off and discard any withered outer layers. Cut crosswise into 1/4-inch pieces. Scoop on top of tomatoes. Bunch leaf end of cilantro sprigs together. Use knife to cut across bunched leaves and stems, slicing them thinly. Stop cutting when you only have stems left--no leaves. Discard stems. Scoop cilantro on top of tomatoes.
2. Scoop out avocados. Cut avocado in half: Start at the pointy stem end (the top) and circle around pit; twist sides in opposite directions and pull apart. Scoop out pit and discard. Scoop avocado flesh from skin, adding to tomatoes as you go.
3. Add seasonings and mash. Squeeze lime or lemon (you need about 1 1/2 tablespoons). Add to avocados. Measure in 1/2 teaspoon salt. Using an old-fashioned potato masher, the back of a large spoon or your hand, mash everything together evenly. (R: I like guacamole "lumpy" like mashed potatoes) Taste and season with more salt or lime or lemon juice, if you think necessary. Serve with chips or as a "salsa" to put on tacos.
