Guacamole with Jalapeno Peppers
From:	Claude, Charlesbourg, Quebec, Canada
Comments:	Serve along with tortilla chips. This dip tastes better when at room temperature.
Ingredients	Preparation
2 well-ripe avocados 1 large tomato 3 to 5 Jalapeno peppers 2 or 3 tablespons [30 or 45 mL] finely minced onion 2 teaspoons [10 mL] lemon juice 1 teaspoon [5 mL] coriander Salt, to taste	Peel and stone avocados. Peel tomato [for easy peeling, transfer tomato into a casserole filled with water, bring to a boil; immediately remove from boiling water and cut tomato into segments]. Seed tomato. Transfer avocados and tomato segments into a bowl; add Jalapeno peppers, minced onion, lemon juice, coriander and salt. Puree until well blended.