Guacamole Recipe

How to make it

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• Get your avocados ready--cut them in half carefully, from top to bottom, whack the pit with your knife, carefully! and twist it out.
• Take a knife and carefully cut lines vertically and horizontally while the halves are still in the peel.
• Then run a spoon under and around the flesh and scoop it out.
• Put the chunks in a medium bowl.
• Cut the lime in half and squeeze the juice from one half over the avocado.
• Add the garlic to the bowl and mash it all up some more with a fork, but leave some chunks--chunks are good!
• Add the tomato and onion and some salt, then cilantro and jalapeno.
• Oh, leave out the cilantro if you hate it.
• Mix it up and give it a taste, and add more lime juice if it needs it. I usually use almost one whole lime.
• When you've got it just right, cover it and put it in the fridge to let the flavors mingle amongst themselves. About 1/2 an hour or so.
• But if you're like us, you'll grab a bag of corn chips and sample some (ok, a lot) before it even hits the fridge.
• And don't bother with this business of sticking an avocado pit in the guacamole to keep it greener, longer. It's a lie. From the Save the Avocado Pit People--SAPP, for short.
• Put a bit of plastic wrap right on the surface, and keep it in the fridge.
• It'll last into the next day, but no longer than that.
• And if it's a little discolored on top, just give it a stir.
• Serve this with chips, in wraps, over a spicy salad, on tacos, in burritos, etc.