Per 1⁄2 cup
2 large, ripe avocados
1 medium-sized red tomato
1 small yellow onion
1⁄2 cup canned jalapeño peppers
1 tablespoon lime juice
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
Cut the avocados in half lengthwise and pry out the pits. Remove the peels and cut the avocados into 1-inch pieces. Mash with a fork.
Cut the tomato into 1⁄2-inch pieces. Remove the skin from the onion and cut into 1⁄4-inch pieces. Drain off the liquid from the jalapeño peppers and cut the peppers into 1⁄4-inch pieces.
Combine all the ingredients; mix well.