oh what's summer with out home fresh guacamole...!

Ingredients:

2-4 ripe avocados
1 medium sized tomato
1 serrano chili
Cilantro
Fresh lime juice
Sea salt

1. In your molcajete, start with 1 tsp. finely chopped serrano chili (I take out the seeds because I’m a wimp, but if you want more spice leave them in), 1 tsp lime juice and 1 tsp sea salt.
2. With the tejolete (pestle) grind up the chili, lime juice and salt until you have sort of a paste.
3. Add 1 avocado to the molcajete and mix lightly with the chili, lime juice and salt.
4. Dice tomato and add to molcajete along with a tablespoon or so of cilantro (more or less to taste)
5. Mix again lightly with the molcajete so everything is mixed well, but you don’t mash up the avocado too much.
6. From here you can add more avocados and more finely chopped chili, lime juice and salt to taste. In these pictures I used 4 avocados total and just added another pinch or two of salt and juice from 1/2 a lime.
7. Serve with your favorite chips, or if you want to make your own slice up corn tortillas, then lightly brush with olive oil and cook at 400º for about 10 minutes or until browned, turning once. Add sea salt and serve warm.

Read more at Design*Sponge http://www.designspongeonline.com/2010/08/in-the-kitchen-with-raya-carlisles-guacamole.html#ixzz0wuqd1Baw