Guacamole

Along with pico de gallo and fresh tomatillo salsa (which I hope to share someday!), this is another favorite recipe to come from my husband's family. It's so easy to throw together, and with avocados on sale for $1 each the past few weeks, we've been enjoying it every weekend. There are several schools of thought when it comes to what belongs in guacamole, but I definitely love the simplistic approach of this recipe from my husband's aunt, Ethel.

Creamy avocados in harmony with lime and cilantro make this a perfect snack for your next party, or any day!

Guacamole

Source: Tia Ethel
Yield: About 2 cups
Preparation time: 10 minutes

Ingredients

• 4 avocados
• 2 limes
• 3/4 cup fresh cilantro
• 1/4 teaspoon garlic powder (optional)
• pinch salt, to taste

Instructions

1. Add the flesh from the avocados to a large bowl or food processor. Set aside one or two of the pits; we'll add them back at the end to keep the guacamole from browning.
2. Add juice of 2 limes, cilantro, garlic powder (if using), and a pinch of salt to the bowl.
3. Blend with an immersion blender or process in the food processor, until well blended and no large pieces of avocado are visible.
4. Check for taste; add more salt and blend again if needed. I like to taste the guacamole using the chips that it will be served with, since those are often salty on their own.
5. Add reserved avocado pits and push them into the guacamole.  Serve immediately, or cover tightly with plastic wrap pressed against the guacamole and chill in the refrigerator until serving. (I prefer it slightly chilled, so I like to do this.)