If there’s one thing I love about get-togethers, it’s all the yummy appetizers I don’t normally takethe time to make at home. One of my favorites is guacamole. Now let me makethis clear, I’m referring to the real stuff here, not the pre-packaged, storebought “guacamole,” which I regrettably bought several months ago. I put it inquotes because, unbeknownst to me, it wasn’t actually guacamole. In fact, I don’tthink it even contained avocados in any form.
After pulling back the lid and seeing the weird, goo-likeconsistency glaring back at me (it was almost frightening…almost), I realized thecontainer actually read “guacamole flavoreddip,” which could mean any number of things in the tricky marketing world. Evenworse than the consistency were the ingredients listed on the back, half ofwhich I could not pronounce, and all of which were not very tasty.
So long story short, I decided to find a recipe and make myown, and I’ve never looked back…I’m afraid to; that goo was the stuff offood-lovers’ nightmares!
Getting Started
I’ve found that if you want to make a big impact with only alittle effort, especially at get-togethers, guacamole is the way to go. Itdefinitely doesn’t stick around long, probably because I lurk over the bowl,and it hardly takes any time to whip up! The only thing I don’t like aboutmaking this recipe is that I can never seem to make enough! So if that’s cheesyenough for you, I’ll get to the actual instructions…which are super elaborateand complicated (don’t mind my sarcasm)!
I started out using THISrecipe from myrecipes.com, and have made minor changes as I've gone along, mostly becauseI’m too lazy to measure everything out.
Start by slicing up your ripe avocados (just slice right in the shell, then dig out with a spoon). Then all you do is throw all the ingredients into a bowl and mash untilblended, but still chunky. The easiest way I have found to do this is to use a whiskto mash everything, and then gently stir with a spoon. The whisk cuts throughthe avocado easily without breaking everything else apart, then you can mix itall together. Don’t stir to oblivion; people like chunks…okay, I like chunks, but still! 
As a side note, if you can’t find a ripe avocado to saveyour guacamole-loving skin, try the organic section. This has worked for me inthe past…a little more expensive, but worth it to get a ripe avocado, in myhumble opinion. You simply cannot make guacamole with a hard avocado…unless youknow something I don’t, and It’s really not nice to keep secrets!
Wrapping it up
That’s all there is to it! Place in a decorative bowl withchips and watch as it disappears before your eyes. It’s also great as a garnishto other dishes, such as these Grilled Eggplant Fajitas I made a few days ago –yum!
Ingredients
2 large, ripe avocados, sliced 1 roma tomato, diced1 garlic clove, finely chopped1 tsp finely chopped cilantro1/4 tsp coarse salt1/4 tsp pepper1/4 jalapeno, seeded and finelychopped (you can add more if you like it spicy)2 tsp chopped onion (yellow orwhite)Juice from 1/2 lime (if your limeis dry, add more)
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