4 ripe avocado's peeled, pitted and chunked
1 cup tomatoes chopped
1 jalapeno pepper, seeded and chopped fine
1/4 cup chopped cilantro
1/2 cup red onion, chopped
1/2 cup red bell pepper, chopped
juice and zest of one lime
2-3 cloves garlic, chopped fine
salt and pepper to taste.
Mix all the ingredients together in a large bowl, Serve immediately. Avocado's will oxidize fairly quickly after cutting, to slow it down a bit, cover the bowl with plastic wrap, making sure the wrap comes in contact with the surface of the guacamole and refrigerate. The discolored dip is still fine to eat, just much less appetizing.