Guacamole Picado

1/2  small onion, finely chopped
1     jalapeno, stemmed, seeded and finely chopped
1     ripe large tomato, cored and finely chopped
1     garlic clove, finely chopped
10   sprigs cilantro, chopped
3     ripe medium avocados
1/2  lime, juiced
salt to taste
Garnishes:  onion, cilantro, or radishes

In a medium-size bowl, mix the onion, jalapeno, tomato, garlic and cilantro.
Halve the avaocados lengthwise by cutting from the stem to flower ends around the pits.  Remove the pits and save; scrape the avocado pulp from the skins and add it to the bowl.
Roughly mash the avocado with a spoon while mixing in the other ingredients making a thick mass.  Flavor with salt and lime juice.  Return the pits to the guacamole and cover with plastic wrap pressed directly onto the surface of the mixture.
For a nice presentation, place dip in a pottery bowl and garnish with chopped onion, cilantro, radish slices or radish roses.  Makes about 3 cups.

For best results, serve guacamole within an hour after preparing.  The lime juice helps slow down the avocado browning as do the addition of the pits.  Covering with plastic wrap pressed directly on the surface will help to keep out oxidizing air.  After a while, you may need to scrape off the thin dark layer that forms across the surface.