Everyone has their specialty...

...mine happens to be guacamole! Many people don't think they like guacamole and/or avocados, but my guacamole tends to be a crowd pleaser, even for those who don't think they will like it. A lot of guac recipes tell you to smash the avocado and add mayonnaise to make it creamy. I don't subscribe to the idea that guacamole should be the consistency of baby food. Rather, I like mine chunky with all fresh ingredients!

Gather 3 ripe avocados*

1 medium red tomato

1 clove of garlic

top of bunch of cilantro (about 2 Tbsp)

1/2 lime

1 jalapeño

1/2 small onion (large onion pictured above, only part used)

*I wanted to discuss how to choose a ripe avo. The sticker says that they are ripe when soft, which is true, there is a very particular soft that you want to look for.

1. Avo should have some give, but overall flesh should be firm. Think about how a ripe peach feels. You don't want it to be hard, but too soft isn't good either.

2. The best place to test for softness is at the top (the skinnier end). If you think the avo may be overripe, this is the first place it will start going smooshy. If it is overripe the skin at the top tends to go dry.

3. The color of the skin isn't a good indicator because there are so many varieties of avocado, it is hard to describe coloring for all of them.

Since the guacamole is going to be chunky, I recommend a rough chop for the tomato, but a fine chop for the red onion. You don't want to get a mouth full of onion! Similarly, you don't want the jalapeño or garlic to be over powering. Mince the jalapeño and garlic, along with the cilantro.

Put all of these ingredients into a large bowl and set aside. Avocados will turn brown if left out in the air for too long. Because of this, add the avocados no more than 20 minutes before serving.

Here is my method for cutting an avocado.

1. Stick knife into avo lengthwise until you reach the pit. Rotate the avocado so you have a cut around the entire avo, constantly keeping the knife on the pit.

2. Twist the two halves in opposite directions and pull apart. You will end up with two halves, one of which will have the pit.

3. Put the half with the pit in your hand and let the weight of the knife force itself into the pit. You might have to provide some of the force. The knife should stick into the pit. Use the knife to rotate the pit until it comes out. Gently remove the pit from the knife by pinching the top of the pit. It should drop off of the knife.

4. Again, hold one half in the palm of your hand. Gently run the knife through the avocado, touching the skin, but not cutting through it. Make a checker board pattern.

5. Squeeze the avocado into the bowl with the rest of the ingredients. Continue until all three avocados are used.

Salt, pepper, and lime juice are used to taste. I usually use a little less than the full half of lime with a couple pinches of salt and pepper.

Mix together and enjoy! On the Border and Green Mountain Gringo are my favorite tortilla chips. Don't use Tostitos...they are too salty and won't do this recipe justice.