Homemade Guacamole

Over the years I’ve come to find that guacamole is one of those things you don’t really need a recipe for. Depending on how simple you want to keep it, you more than likely won’t need more than just a few basic ingredients you’ve probably already got in your pantry.

My favorite way to make guacamole is to dice up about three ripe avocados. Put two of the avocados in a bowl and mash fairly well, and then gently mix in the third diced one. This gives in a great texture, and I can’t think of anything better than getting a chunk of avocado when I dip a chip!

Next, sprinkle in some lemon juice (or lime, both are good) and a little kosher salt, and then finely chop up some onion (red onion works well, though regular yellow or white are good too), and a jalapeño or two, depending how much heat you want. Some chopped tomato also adds some nice texture and color. My husband likes chopped cilantro in his, but I’m one of those nuts that doesn’t like cilantro, so I keep it out.

Carefully fold everything in together so you don’t break apart the avocado chunks (and you don’t want to overwork it in general), and then press plastic wrap directly over the mixture in the bowl so the top doesn’t stay exposed to the air and turn brown. Store in the fridge for at least a few hours before serving to get it nice and chilled and let the flavors mix.

Guacamole is great used as just a dip for tortilla chips, or spread over a tostada or added to a taco or burrito. Try spreading some on your hamburger buns the next time you fire up the grill. Leftovers will keep nicely in the fridge for a few days, if you can get it to last that long!

[image: sxc]