Guacamole: Tex-Mex Style

From Megan Rowley

2 very ripe avocados
6-7 TBSP fresh lemon juice
1 onion, minced
2 cloves garlic, minced
1-2 fresh chile peppers, seeded and finely chopped
2 medium-sized ripe tomatoes, finely chopped
2 TBSP olive oil (optional)
salt, freshly ground pepper
½ bunch fresh cilantro, finely chopped

Combine mashed avocado and lemon juice in a bowl. Add all ingredients but the cilantro and combine. Add the chopped cilantro last and refrigerate until serving.

**If using tomatoes, wait until the dip is to be served to add.