• 3 ripe avocados
• 9 tablespoons fresh lime juice
• 1 large tomato; cut into 1" cubes
• 1 large yellow onion; minced
• 1 celery stalk; minced
• 4 green onions; minced
• 1 bell pepper; seeded and minced
• 4 cloves garlic; finely minced
• 3 small fresh hot chilies; seeded and minced
• 1/4 cup minced fresh parsley
• 1 teaspoon finely minced fresh cilantro
• 1 teaspoon sugar
• 1/8 teaspoon ground cumin
• 1/4 teaspoon coarsely ground black pepper
• 1/3 cup vegetable oil
• salt and cayenne or Tabasco; to taste

1. Scoop the avocados into a bowl and mash thoroughly with a fork.
2. Add the lime juice a bit at a time, tasting after each addition, and stir well.
3. Add all the remaining ingredients and mix.

As a dip, serve with potato chips, tortilla chips, thin slices of French baguette, or fresh vegetables. A dollop is nice served alongside a tossed salad. Spoon it inside crisp tacos. A spoonful on top of an omelet or a burrito is a very welcome addition. Try serving a platter of alternate slices of avocado, tomato, and cucumber on a bed of romaine lettuce with guacamole spooned over the top and the whole sprinkled with pitted black olives.