5 ripe avocados, preferably Haas

Cilantro to taste (optional)

1 medium red onion, diced

Jalapeño chilies, stemmed, seeded and finely diced

3 tablespoons freshly squeezed lemon (or lime) juice

Salt to taste

½ teaspoon ground black pepper

Worcestershire sauce to taste

Garlic to taste

Tabasco sauce to taste

Chopped tomato

Pepper jack or cheddar cheese, shredded

2 tablespoons of your favorite habañero sauce

1 small habañero pepper, stemmed, seeded and finely diced

Cut the avocados in half and scoop out the flesh.  Mash with a potato masher or fork until chunky.  Add the remaining ingredients and mix well.  I chill mine before serving.  Place one avocado seed in the center of the mixture to help keep the guacamole from turning dark.

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