I love Mexican food. I grew up loving it. I guess I got it from my Mom. She grew up in West Texas and knew the difference between so-so and great Mexican food.

It was always a treat when all the 7 J’s (Joe, June, Joyce, Janice, Jeannne, Jody and me..Jessica) would venture out for a Mexican meal. I have fond memories of my Mom ordering her favorite; Chili Relleno. And my old man was perfectly satisfied with endless chips and salsa.

Mexican food isn’t the same without Guacamole. Here is my recipe…enjoy!

2 ripe Hass Avocados
¼ Cup of finely diced red onion
1 tablespoon of fresh lemon juice
1 ripe plum tomatoes, chopped
½ teaspoon of garlic powder
½ teaspoon of salt
½ teaspoon of freshly ground pepper
2 to 3 tablespoon of finely chopped fresh cilantro

Slice the avocados lengthwise, and remove the pit (retain the pit). Spoon out the avocado into a non-reactive bowl (glass or ceramic, not plastic). Mash the avocado with the back end of a large fork. It doesn’t have to be mashed too much; there should still be some small chunks of avocado visible. Gently stir in the remaining ingredients. Add more salt to taste. Serve. – - If you’re not going to be serving it immediately, place one of the remaining pits in the center of the guacamole (this will help reduce browning), can cover tightly with a lid or plastic and place in the refrigerator.

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