HOLY GUACAMOLE!

In the Southwest, guacamole is as common a condiment as ketchup and mustard in the Midwest. In fact, I had never experienced "perfect" guacamole until I moved to the Southwest. Nowadays, avocados are one of my favorite things to eat! 

There are tons of guacamole recipes on the internet. I'm going to share my tried-and-true recipe and list some variations. But I really want to hear your feedback! What makes YOUR guacamole different and special? 

PERFECT GUACAMOLE RECIPE:

Ingredients
2 medium-sized ripe avocados
1/4 cup red onion, minced
1 Serrano chili or jalapeño, stems and seeds removed, minced
1/2 ripe large tomato, seeds and pulp removed, chopped (plus some for garnish)
1 tablespoon cilantro, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon Kosher salt
Dash of fresh black pepper
Cotija cheese, garnish

Options and variations
Garlic, minced 
Pomegranate seeds (great when tomatoes aren't in season) 
Chopped mango
Chopped jicima 

Preparation
Cut avocados in half. Remove the seed. 

Cut the avocado flesh while still in the skin. 

In a bowl, mash avocado with fork. Add chopped onion, cilantro, lime juice, salt & pepper then gently mix until ingredients are evenly distributed. Peppers vary individually with heat levels. So start with one. Add more if desired. Remember not to touch your eyes while handling chilies. Mix the tomatoes in just before serving. 

Garnish with cotija and/or one of the following: cilantro, chopped tomato, sliced avocado. 

*I prefer chunky guacamole. But if you like a smooth consistency, simply mash avocados to your liking. 

Citrus (i.e. lime juice) prevents the guacamole from browning. Personally, I also subscribe to the theory that keeping the avocado stone in the bottom of the bowl of your guacamole helps also. 

LAZY GUACAMOLE: 

2 ripe medium sized avocados
Prepared pico de gallo, liquid grained (to taste)
1 tablespoon lime juice
Kosher salt & pepper

Prepare same as above.