Guacamole

Jason and I love guacamole.  My recipe is pretty simple, but very yummy.  It's basically pico de gallo with some avocado added in.  I don't have exact measurements, I really just eyeball everything.  The great thing is that you can cater it to your likes/dislikes.  You can easily add more or less of any ingredient. 

Never worked with an avocado before?  I got your back.  Check out some helpful hints I have below the recipe!

Guacamole

Ingredients:
1 roma tomato (I like to seed mine), diced
1 jalapeno, seeded and minced
1 garlic clove, minced
1/4 medium onion, diced
1 handful of cilantro, roughly chopped
3 avocados, diced or smashed, depending on your preference
Juice of 1/2 a lime
Dash of Cayenne
Few pinches of salt

Directions:
Put the first 5 ingredients in a bowl, with the avocado on top.  Sprinkle the cayenne and salt and squeeze the lime juice on top of the avocado.  Mix well.  You can serve immediately, but I prefer to tightly press plastic wrap over the top and refrigerate it for 2-3 hours before serving.
        
 
Tips for working with avocados:

• When picking out an avocado, take the little stem off the top of it.  If it's brown underneath, the avocado is bad.  You want it to be bright green.
• Avocados should be a little soft with a little bit of give.  You definitely don't want a super soft avocado - it's past its prime.
• If all of the avocados are hard as a rock, no worries.  Place in a brown paper bag for a day or two, they'll ripen right up.
• Avocados brown very easily and very fast.  I've heard many different ways to slow down the browning process, but I don't think any work as well as pressing plastic wrap down tightly over the top of the guacamole.  This keeps oxygen from getting to the avocado.
• Finally, if you've never cut an avocado and aren't sure how to, check this out.