Chunky Guacamole

I usually have these fresh ingredients in the refrigerator, so it's a matter of quickly chopping up and mixing the fresh raw ingredients and enjoying the delicious mix of flavors.  Takes only a few minutes to make.

EQUIPMENT:
Cutting Board, Knife.

INGREDIENTS:

• 1 medium or large Roma Tomato chopped fine
• 1/2 Large or 1 small Avocado chopped in small pieces
• 1 T Red Onion, chopped fine
• 1 Jalapeño Pepper chopped fine
• Juice of ½ Lime
• 1/2 cup Cilantro chopped fine
• Salt and pepper to taste

DIRECTIONS:
Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a bit more Jalapeño. 

Makes about 2 cups - usually enough for 2 people or 1 hungry person.   

SERVING SUGGESTIONS
Amazing as a topping for Chili, Quinoa / Rice Pilaf or Githeri (Kenyan dish).
Great as a dressing for a green salad.
A sauce for seafood.  
Scoop it up as a dip with raw veggies.
Eat it with a spoon all by itself. 

VARIATIONS:
Process ingredients in a high speed blender and it's a Cold Creamy Summer Soup. 
Eliminate the Avocado and it's a Spicy Chunky Tomato Salsa. 

NOTE: Avocado pits are nutritious and have lots of fiber.  An acquaintance who eats raw told me that he dries the Avocado pits and grinds them to add to smoothies.   Victoria Boutenko, the Queen of Greens, blends the Avo pits into her smoothies and Guacamole.  I noticed that when I add the pits into the Guac, it keeps that fresh green color for much longer.  It also makes the Guac much thicker.  I've been processing the Avo pits in the high speed blender and adding them to the chunky Guac, or I make a thick dip or Guac sauce to serve with just about anything that tastes good with Guac.   

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