Gringo Guacamole

Serves: 4-6
4-5 Medium to large ripe avocados
2 Roma tomatoes diced in 1/2 inch chunks
1/2 Purple onion diced small
2 lemons juiced
1 Chopped cilantro
1/3 Cup red salsa
1 Clove Garlic minced
1 Serrano pepper, seeded and diced smal
Salt & pepper to taste

Preparation:
Peel avocados, roughly chop them into a large bowl, mash with a fork. Add other ingredients and mix together. Place seeds from avocados back into the guacamole, cover with saran wrap and refrigerate until ready to serve. The guacamole will stay good for 1 full day.

Bon appetit,

Bryan F. Slaven
The Texas Gourmet