|Fresh tomato||1 Medium|
|Onion||1 Small, chopped|
|Lemon juice||2 Tablespoon|
|Chili powder||2 Teaspoon|
Peel avocados and mash pulp, leaving a few small lumps throughout.
Peel and chop tomato and add to mashed avocado.
Add onion, lemon juice, salt, and chili powder to taste.
If not serving immediately, refrigerate in covered bowl, with avocado pits immersed in guacamole; this is said to help keep avocado from darkening on standing.
Serve on lettuce as a salad, as a dip with tostada chips, or as a condiment to top taco fillings.