Name: Border Guacamole
Cuisine: mexican
Ingredients: 5 ripe avocados, preferably Haas; 6 tablespoons chopped fresh cilantro; 1 medium red onion, diced; 4 jalapeno chiles, stemmed, seeded and finely diced; 3 tablespoons freshly squeezed lime juice; 1 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Lettuce, shredded for serving; Sliced tomatoes drizzled with Cracked Black Pepper Garnish, recipe follows; 4 medium ripe tomatoes, cored, seeded, and finely diced; 1/4 red onion, minced; 2 jalapeno chiles, stemmed, seeded if desired and minced; 1 bunch cilantro, leaves only chopped; 2 tablespoons lime juice; 3/4 teaspoon salt; Pinch of freshly ground black pepper; 2 tablespoons cracked black pepper; 2 tablespoons freshly squeezed lemon juice; 1/2 cup olive oil; 1 teaspoon salt

Directions

In a mixing bowl place peeled, quartered and seeded avocados. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce. Garnish with sliced tomatoes that have been drizzled with the Black Pepper Garnish.
In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day.