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There are many guacamole recipes. Simple guacamole is just mashed avocados with a little bit of lemon or lime juice. Other recipes dress it up a bit. Some people like their guacamole smooth and creamy and some like it chunky.

The key to great guacamole is of course, the avocados. Avocados are high in calories (appx. 324 for one medium) and in fat; but the good news is that it's the good kind of fat. They also have more potassium than bananas. Look for avocados that feel heavy for their size. When the avocado yields easily to the touch, it's just right for guacamole! Prepare the avocado by splitting it lengthwise (use a stainless steel knife, so the flesh doesn't discolor). Scoop out the pit with a spoon or spear it with your knife and gently twist it out of the avocado flesh. The best way to store guacamole is to decrease its exposure to air so that it does not turn brown. Put the guacamole in a plastic bag and roll out all the air. Guacamole or just avocados can also be frozen in this manner for use later on.

Here is my recipe for a chunky version of Guacamole

3 Avocados, seeded, peeled and mashed
1/4 c. Raw White Onion, chopped
1 Large Tomato, chopped
2 Jalapeno peppers, seeded and chopped fine
1/2 t. Garlic Salt
1/2 t. Cumin
1/2 t. Oregano
1/8 c. Mayonnaise
1 T. Olive Oil
Juice of 1 Lemon

Mix together all ingredients and chill.

Which ever way you like your guacamole, the best way to serve it is with fresh warm corn tortilla chips.

Learn more about this author, Martha Rhodes.
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