guac

Part of me (X) really does not want to share this recipe. Why? because everyone LOVES it, and I get all the credit. But, pushing my pride aside, I will divulge the secrets to avocado goodness that I received from my aunt. Straight from Southern California where I learned to eat:

1/2 onion chopped
cilantro chopped
jalepeno pepper, chopped (you can use cayenne pepper and chili powder if you can't get a jalepeno)2-3 cloves garlic, minced
1 tomato coarsley chopped (tomatoes on the vine are the best!)
juice from 1-2 limes
sea salt
cumin (optional)
2-3 avocados

Making guacamole, like any cooking process, is not a precise thing.  Go with what you like, if you don't like onions, don't put them in.  If you like things more spicy, add another pepper, if you can't handle heat, don't put any jalapeño in.  If you can't get a fresh tomato, don't sweat it. You will still enjoy this concoction if things are not just the way I (or any other self-designated Mexican food expert) have written.

Chop the stems off of the jalapeño, de-seed it and chop it fine.  Remove stems (as much as is reasonable) from cilantro and chop that fine as well.  Often I will use my little food processor to simplify the process of chopping cilantro and jalapeños and garlic into little bitty pieces, and sometimes onions, too. But if you are like Sarah, you will go to town on that chopping block and do just fine.

Mix everything together, add cut up avocados last to keep it chunky.

Avocados are supposed to be one of the best fats you can consume, so eat up!  A great tip for keeping avocados fresh, I learned from my sweet Texan roommate: keep the pit and put it in the container in which you keep the guacamole/partly consumed avocado, it will keep that soft stuff nice and green and tasty for a week!

One caution: as always, read the label of those corn chips!!! Most of the corn produced in America is incredibly modified from the way our ancestors ate it (whole grain, ground up and soaked in LIME).  If you can get organic, non-GMO corn chip cooked in non-GMO oil, that's the way to go!