April 8th, 2012
From the book Princess Tea by Janeen A. Sarlin with Noelle Shipley. Photography by Sheri Giblin. Published by Chronicle Books San Francisco. Reprinted with permission of the publisher. For more great recipes from Princess Tea , check out raincoast.com.
Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl. With the side of a fork or a potato masher, mash the flesh until chunky. Add the lime juice, onion, tomatoes, bell pepper, salt, a grinding of pepper, and jalapeno (if using) and combine well. Squeeze lime juice over the guacamole to inhibit discoloration, press plastic wrap directly on top, and refrigerate until serving time.
To serve, mound the guacamole in a colorful bowl and accompany with the black olives, cilantro, and corn chips.