CROCK OF GUAC
2 ripe (haas size) avacodos mashed or chopped
2 ripe medium size tomatoes, chopped to desired size
1-2 green chilis, seeded and finely chopped (moe if desired)
1 clove garlic finely minced
1/2 small onion, finely chopped or grated
1 tsp. fresh cilantro, chopped
1/2 tsp. kosher salt
pinch of fresh ground black pepper
1-2 fresh squeezed limes
Combine above, making sure as soon as you peel and mash/chop avacado you get the lime juice on it to prevent browning.
Place in fridge to chill, burying the pit in middle of it, to prevent furthur browning.
(If you cut up avacado and tomato into bigger pieces and add cut up chunks of mango, you have an excellent chutney for grilled chicken or swordfish) (Try leaving avacado out, too, for another
different chutney)
ENJOY!