Summer Dips- Part 1: Guacamole

Mole Mole Mole - Simple yet great Guacamole

I must boast that I've received many a compliment on my Guac...However everytime I make it, it's got a new twist to it...And that's the great thing about a good Guac, it can have many different elements and still be killer.

You can keep it simple or go nuts, and as long as you have a few main ingredients, you're good to go.

Shopping Tips:

- Pick the darker, softer avocadoes if you are preparing this the same day or the next day

- 3-5 avos will make you a small bowl so if you are making a large amount, get more!

What you'll need:

5 + avocadoes

1 small red onion- finely diced

5 garlic cloves (fresh is best! stay away from the jarred stuff if you can)- minced

1-2 jalepenos (depending on how much heat you can take)- diced, seeds removed

2 limes

fresh cilantro/coriander- chopped

2 tblspn e.v.o.o - Extra Virgin Olive Oil

Salt n Peppa

Variations:

1 tomato- diced + seeds removed

1 tblspn mayo or sour cream (if you like it creamy)

To cut your avos, the best way is to run your knife down the centre of the avo all the way to the pitt, and then rotate the avo all the way around to make a full cut.

Twist and separate the avo and you should have two nice looking halves.

To remove the pitt, stab your knife right in and twist, it should pop out. Or just scoop it out with a spoon.

Use a spoon to scoop out all that green goodness and discard the skins.

Place in a bowl. Use a mortar and pestle if you really want to be traditionally Mexican, or just use a fork to mash it up.

Add:

- diced onion, garlic, jalepenos, the juice of the limes, olive oil, fresh coriander/cilantro, and season to taste with Salt and Pepper

- you can add diced tomato if you like it chunky

- for a richer, creamier Guac, add a spoonful of sour cream or mayo

Mix all together to perform culinary harmony.

Voila!

Serve with tortilla chips, pitas, veggies, or add to a wrap, sandwich or just about anything, cuz we all know Guac is friends with everyone.

Tip:

To avoid that dark layer forming on the top, try to make your guac just before serving. If you need to make it ahead of time, place saran wrap right on top, meaning directly touching the top layer of the guac. This may not stop the browning, but it definately will slow it down.