The word "guacamole" comes from the ancient Aztec Nahuatl language and translates loosely as "avocado sauce." The dish has long been popular throughout Mexico and spread into the U.S. through the Southwest. There are as many versions of guacamole as there are cooks—from simple mixtures of mashed avocado with salt to more elaborate mixtures with spices, chiles, and fresh veggies. There is no wrong way of eating it, as it proves to be delicious in all sorts of dishes and appetizers.

Ingredients

• 4 medium ripe avocados
• 1/4 cup onion, diced
• 1 fresh serrano pepper, or jalapeño, seeded and diced
• 2 tablespoons cilantro leaves, coarsely chopped
• 1/4 cup Mexican crema, or sour cream
• 1 tablespoon freshly squeezed lime juice
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 medium tomato, seeded and diced

Instructions

1. Gather the ingredients.
2. Peel the avocados and remove their pits. Mash the flesh of 2 of them with the back of a fork, and dice the other 2 into 1/4-inch to 1/2-inch cubes.
3. Mix the mashed avocado with the diced onion, chile pepper, and cilantro. Fold in crema or sour cream, if using, and lime juice. Add salt and pepper to taste.
4. Fold the diced avocado and tomatoes into the mashed avocado mixture.
5. Use immediately. Enjoy!