Guacamole

2 large ripe avocados
1 tsp. lemon juice

¼ of a small red onion, chopped

1 tbsp. of salsa or

½ of a fresh tomato, chopped

Splash of hot sauce

Pinch of cayenne pepper

Pinch of garlic powder

Salt & black pepper to taste

1 tsp. of ranch dressing (optional)

& if you like it HOT! HOT! HOT!

½ of a jalapeno, diced (The seeds and veins in the jalapeno are actually what make this pepper hot.  The smaller and darker the pepper the hotter it can be.)

           

            Holy Guacamole!  I am certain that guacamole is a staple at any football party.  Or it may just be a staple in your household due to exposing Cletus the fetus to the exotic flavors of Spanish food via a very exclusive and trendy restaurant known as Taco Bell.  This could very well explain why I gained so much weight during my pregnancy.  Anyone who saw me thought I was the next Octo-Mom.  Either way, this easy, no fuss version is sure to leave your guests of all ages begging for more. 

Let’s see if you can handle this, put everything listed above in a bowl and mash it together.  So easy to make, your baby could do it.  In truth, I always mash the avocados first then I add everything else.  You should plan on refrigerating the dip for at least 10 minutes so that the flavors have the opportunity to blend together, that is if you can manage to wait that long.  Add chips and serve.  This amazing nibble was taught to me by a talented Puerto Rican chef named Jesus.  Sometimes he adds a ¼ cup of canned corn (drained) for color and texture. 

If I could make a small recommendation, get your chip loaded up first because once you start fighting your own mother for the guac because she “Never gets to eat it as often as everyone else does”, and she proceeds to load her chip up with unfair amounts of this delectable treat, you are liable to not get any of it at all.  Your husband will be all too pleased to lick the bowl clean.  Another recipe complete and the dishes are done!