[Jimbo]

3 soft avacados
1/3 red ripe tomato, diced (leave the skin on)
1/4 chopped white onion
1/4 cup cilantro
1/2 jalapeno
1 clove garlic
1/2 lime

warm a small skillet on the stove.

cut off the stem of the jalapeno and slice it down the middle. Scrape out the seeds and place the two halves inside-down on the skillet.

dice the cilantro, onion and garlic clove and reserve the clove

rough chop the tomato and leave the skin on

in a medium mixing bowl, combine the cilantro, onion and tomato
squeeze the lime juice over the mixture in the bowl and throw a crap load of salt on it (just enough salt so it is almost visible)

Place the diced garlic in the warm pan

halve the avocados and scoop their meat into the mixing bowl

once the garlic begins to sweat (or becomes aromatic) remove from teh pan and add to the mixing bowl.

remove the jalapeno from the pan and dice. Add to the mixing bowl.

mash contents of mixing bowl with potato masher

salt to taste

let rest for 15-20 minutes

* the trick with the contents of the pan is to get both the garlic and the pepper to sweat just a bit without drying out. Also, don't mash until it is smooth, leave some small lumps

serve with blue corn chips and either Bavaria, Imperial or pacifico