6 ripe Haas avocados, semi-soft to the touch

1 medium jalapeno pepper, seeded and finely chopped

1 medium lime, juiced

1 vine ripened tomato, diced

1/2 small red onion, diced

3 large cloves of garlic minced

1/4 cilantro

Kosher salt

Take avocados and slice in half, discard the pit and remove avocado meat into a medium bowl.  Mash the avocado with a fork or potato masher for finer consistency, add the jalapeno pepper, garlic, red onion, cilantro, lime juice and salt. Mix until desired consistency and then add tomatoes last to avoid mushiness.

Garnish guacamole with cilantro springs and serve with warm tortillas.

Dos Equis Mexican Beer