Guacamole (Avocado Dip) Recipe

Grind 1/4 sm onion, chilies, 2 springs cilantro and salt together to a smooth paste in a molcajete or mortar and pedestal. Cut the avocado in half. Remove the seed and scoop out the flesh. Mash the flesh roughly with the chili paste in the molcajete. Skin, seed and chop the tomato. Add the chopped tomato with another 1/4 sm chopped onion and 2 sprigs chopped cilantro to the avocado mixture. Mix well and serve immediately. It is so delicate it is best eaten the moment it is made. In no time at all, that delicate green has aged, so make enough to eat, then eat it all. I have made this recipe for 35 years and is the BEST guacamole ever!