Guacomole

I really like guacomole when I eat mexican food. It's creamy and cools off the spiciness of the dish. I made it once at a superbowl party and everyone freaked out over it. When I made it last night I realized I had never posted my recipe so here it is. This version is the mild version but if you want a little more kick, add a jalapeno that's had the seeds and ribs removed and is minced finely.

The most important part of this dish is picking ripe avocados! When the avocado is touched it should give slightly but not too much. It should feel soft but not mushy.

One of the worst things about guacomole is the fact that it turns brown quickly. This has to do with the oxidation of the avocados. The lime helps prevent this but when it's time to store it, place a piece of plastic wrap directly on the guac. and make sure all the air is out. If there is still some browning, just scrape the top layer off the guac to reveal the green deliciousness underneath!

Ingredients:

2 avocados
1/2 ripe tomato, finely diced
1 TBS finely diced onion
Lime juice
Salt and Pepper

Directions:

1. Cut avocados in half lengthwise and remove the pit. Then using a spoon, scoop out the avocado flesh and put in a bowl.

2. Add tomato and onion to avocados. Also add jalepeno's if using.

3. Add the juice of 1/2 lime and a pinch of salt and pepper. Mash everything together with a fork or potato masher if you're making a lot.

4. Taste for seasoning. I usually add a little more lime, salt and pepper. Make sure to taste the dip with chips or other components in the dish so overall effect isn't too acidic or salty.