Olives & Okra
roughly chopped cilantro
fresh jalapeño chilies
stemmed and chopped
large buttery-ripe black-skinned avocados
about 2 pounds, pitted and peeled
5 or 6 ripe plum tomatoes, halved, seeded, and diced
diced red onion
In a blender or small food processor, purée together the cilantro, jalapeños, and salt until smooth.
In a medium bowl, roughly mash the avocados. Stir in the cilantro purée, tomatoes, onions, and mayonnaise. Adjust the seasoning.
Cover with plastic wrap, pressing the film onto the surface of the guacamole. Store it at room temperature for up to 30 minutes, or refrigerate it for up to 3 hours.
The original recipe calls for Miracle Whip, but I prefer mayonnaise.