Guacamole
Courtesy of Marie at Meadows Inn B & B

Ingredients
6         oz. ripe fresh tomatoes (about 2 medium plum tomatoes or 1 medium round tomato)
2          cloves garlic
2          green onions
15         sprigs fresh cilantro
3          soft ripe avocados
1/2       large lime (or lemon)
1/2       tsp. salt, plus more to taste
1           fresh jalapeno, finely chopped, optional

Preparation
Cut out and discard core at top of tomatoes, where stems once attached. Stand tomato on side and cut into 1/4-inch slices. Cut slices into 1/4-inch cubes. Place in medium-size bowl. Peel garlic and crush garlic through a garlic press into tomatoes. Cut off and discard root ends of green onions and peel off any withered outer layers. Cut onions crosswise into 1/4-inch pieces and add to tomatoes. Bunch leaf end of cilantro sprigs together. Use a sharp knife to cut across bunched leaves and stems, slicing them thinly; stop cutting when only stems remain. Discard stems and add leaves to tomatoes. Cut avocados in half, starting at their pointy stem end and circle around pit. Twist sides in opposite directions and pull apart. Use a spoon to scoop out pit and discard. Scoop avocado
flesh from skin, discarding skin and adding flesh to tomatoes. Squeeze lemon or lime, and add 11/2 tablespoons of juice to tomatoes. Add salt. If using, add jalapeno. Using an old-fashioned potato masher (or the back of a large spoon, or your hand), mash everything together evenly. Taste and season with more salt or more lime (or lemon) juice, if necessary. Serve with chips or as a to put on tacos.