Simple Guacamole

Guacamole. This is the only dish I make that never makes it to leftover status. It is also the only dish I make that I actually have to smack hands away from so it will at least make it to the table. A simple, whole dip, guacamole is a great addition to all Mexican foods and any whole food diet.

Traced back to the Aztecs, guacamole is a nutritional powerhouse containing potassium, vitamin A, vitamin C, vitamin E, folate, and oleic acid, which interferes with the body's absorption of cholesterol. But even with all of guacamole's great health benefits, it is important to only eat it in small amounts because it is high in fat.

Making guacamole is as easy as eating guacamole. So, let's get started!

The ingredients for guacamole vary depending on individual taste and tradition. I use local and organic produce whenever possible. Most importantly, I like to keep it simple.

1 ripe avocado

1 roma tomato or 1/2 of a small tomato

1/4 cup chopped onion

1/4 cup cilantro

1/2 of a jalapeno pepper (reduce heat by removing ribs and seeds or use a whole jalapeno if you like it spicy)

1 tsp. chili powder

salt and pepper to taste

lime or lemon juice to taste (this also controls discoloration of the avocado)

Cut the avocado in half around the pit and twist to separate the two halves.

Remove the pit by placing a knife in the middle and twisting the pit loose. It will pull right out and will still be stuck to the knife.

Using a spoon, scoop the avacado fruit from the skin. I like to slice my avacado horizontally and vertically while it's still in the skin. This makes it easier to mash once it's in the bowl.

Cut and dice the tomato, onion, jalapeno pepper and cilantro.  If you don't have fresh cilantro, dried will add a wonderful flavor as well.

The video to the right will show you a quick and easy way to cut and dice your onion.

When cutting the jalapeno, be sure not to touch the ribs or seeds with your bare hand. Once the oil gets on your fingers it is important to remember not to touch your face or you will end up with burning eyes, nose or ears.

Follow the links to the right for some great tips and tricks for prepping your jalapeno and other vegetables.

Mash the avocado with a potato masher or fork. Some people take it one step further and prepare the whole dish in a food processor. I prefer guacamole when it is chunky, though it is delicious either way.

Add the vegetables to the mashed avacado.

Mix thoroughly to incorporate.

Season with chili powder, salt and pepper and mix thoroughly.         

Add lime or lemon juice to the top after mixing to control discoloration. Adding the avacado pit will help with this a well.

You can use the guacamole as a garnish or simply eat it as a dip with tortilla chips.

Finished guacamole should be covered and can be stored in the refrigerator for a couple of days. Be sure to mix it real well to restore the color before serving. But, I'm sure you will find that your guacamole will be devoured in no time and won't even make it to the refrigerator.