Border Guacamole

Makes 3 cups, or 6 appetizer servings

5 California avocados
6 tbsp chopped fresh
1 medium red onion, diced
4 jalepeno chiles, stemmed, seeded and finely diced
3 tbsp freshly squeezed lime juice
1 1/2 tsp salt
1/2 tsp freshly ground black pepper

Cut the avocados into quarters. Remove the seeds, peel, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.