Summer Cooking: Guacamole

It's a rare person who doesn't enjoy guacamole. What's not to like?

Avocados make everything better!

And those of you who know Ben and I know that we love food. Ben especially loves him some comida mexicana (it doesn't always agree with me, if you know what I mean).

It's hard to top Chevy's guacamole with the freshest of ingredients, so this is always our go-to recipe when we're in the mood for some chips y dip.

It is a bit labor-intensive, but definitely worth it.

Add in a couple of margaritas or mexican cokes, and you've got a match made in heaven.

Guacamole (barely adapted from Chevy's cookbook)

3 avocados, medium

half a lime

1/2 cup pico de gallo (buy fresh or make your own, recipe below)

1 - 1 1/2 tsp chopped garlic

1 tsp olive oil

1 tsp stemmed, seeded and minced jalapeno

salt to taste

Pit avocados and score (checkerboard pattern) without cutting through skin. Scoop avocado meat with a large spoon and place in mixing bowl. Squeeze lime over avocado pieces and toss gently to evenly coat. Stir in all remaining ingredients except salt and gently toss and mash with a fork. The right consistency is when more large pieces than mashed pieces remain. Add salt to taste, keeping in mind that tortilla chips are also salty.

Makes 2 cups.

Pico de Gallo (makes 1/2 cup, just enough for the guac)

6 TBS tomatoes, diced

2 TBS onion, diced

scant tsp chopped cilantro

1 tsp stemmed, seeded, minced jalapeno

1/4 tsp freshly squeezed lime juice

pinch salt

Combine all ingredients, mixing well.