Guacamole

When it comes to guacamole, I feel that less is more.  The fewer things you have to add to it, the better. Serve it up with chips or use it with tacos!

Ingredients:

Avocados
Red onion
Tomatoes (optional)
garlic powder (to taste)
salt (to taste)

Go ahead and cut into your avocado.  If you're not familiar with avocados, you want to choose one that is more brown than green in color.  Green avocados are firm and not ripe.  But be careful--if they are too brown and squishy, they are overly ripe and will not taste good.  Try to find one that is somewhat firm, yet gives a bit when gently squeezed.

This one is just perfect!

Spoon out the meat of the avocado with a spoon into a bowl.  To remove the pit, simply give the avocado half a gentle squeeze and it should pop right out!

Next take a fork or a potato masher and mash the avocados until you have a somewhat creamy yet lumpy mixture.

Add your onions (and tomatoes) at this point, and mix them in.

Place the seasonings in and stir until they are well combined.

At this point, you can serve it up right away, or if you need to wait, you have a couple of options.  I know some people use lemon or lime juice to help preserve the green color of their guacamole.  I simply use a sheet of plastic wrap that I place directly on top of the guacamole so that the air can't get to it and turn it brown.  Go ahead and choose whichever method you prefer and then place it in the fridge until you need it.  Enjoy!