Guacamole

Guacamole isn't hard to make, and keeps a hungry crowd out of the kitchen when you're preparing a meal. Look for ripe Hass avocados with a rough dark green or black skin. They should be a sort of pear shape. Don't use the the avocados that are a brighter green and more round. Ripe avocados will be soft to the touch, but not squishy. I take the eye (on the top) off of the avocado, in the store, to check for mold (grayish, or white)...this indicates that the avocado is too ripe. If the eye looks green or brown and fresh...its good. You can buy avocados that are firm, but let them ripen on the counter before using. Cut the avocado from the top of the eye around to the bottom of the fruit, and back to the top again. This creates 2 halves. Gently twist the 2 halves to open it up, and use a spoon or knife to remove the pit. I never pay more than $1.00 each, and usually can find them on sale 3 for $1.00 or better when they're in season...(spring and summer). I personally, like just the avocado and seasonings, I rarely use the optional ingredients, or fresh garlic. Don't make this too far in advance...the avocado will brown a bit, even with the lime juice in it. I usually make this last minute...just before serving. With a little practice, you could do it in about 2 minutes.

Guacamole
ripe avocados
chili powder
garic powder OR fresh garlic, minced
salt
lime juice
onions, diced(optional)
tomatoes, diced (optional)
jalepeno, diced (optional)
Scoop avocado out of the skin, and into a bowl. Mash lightly with a fork. Add chili powder, garlic powder, salt, and lime juice to taste. Add extra ingredients, if desired. Stir gently to mix. Serve with tortilla chips, on a hamburger, or in a wrap.