This classic Guacamole recipe is from DOS CAMINOS' Executive Chef Scott Lindquist.

(priced at $12.00, made fresh to order, good for 2 people)

(Above: home-made, serves 2 adults and a child, total cost: $6 - $7.00).

(Tequilas not included.)

Ingredients:

2 tablespoons finely chopped cilantro leaves
2 teaspoons finely chopped onions
2 teaspoons minced jalapeno or Serrano chilies, seeds and membranes removed, if desired (they're the hottest part)
1/2 teaspoon kosher salt
2 large ripe avocados, preferably California Haas, peeled and seeded
2 tablespoons cored, seeded and finely chopped plum tomato (1 small tomato)
2 teaspoons freshly squeezed lime juiced

In a medium-sized bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chili, and 1/2 teaspoon of salt together against the bottom of the bowl.

Add the avocados and gently mash them with a fork until chunky-smooth. Fold the remaining cilantro, onion and chili into the mixture. Stir in tomatoes and lime juice, taste to adjust the seasonings and serve with a basket of warm tortilla chips.

* Picking Avocados - Dark-green skinned avocados ripen more evenly as opposed to bright-green skinned ones.

* Handling Avocados - To avoid bruising, save the paper-crate coffee cup holder that you get from Starbucks/Dunkin' Donuts and use it to hold the avocados.

* Storing - Let hard avocados ripen at room temperature (approximately 3 - 4 days)

- When in a rush, put them inside a brown paper bag with an apple (approximately 1 - 2 days)

- If not using them immediately, store the ripe avocados in the vegetables/fruits section of your fridge to stop the ripening process. This should extend their use for about one more week.

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