Guacamole

What goes better with margaritas than some guac and chips? If you've ever ordered guacamole at a restaurant that makes it at your table, you already know the basics. There are two reasons why they prepare it that way. First, avocados start to turn brown the longer they are exposed to air, so it really is best as fresh as possible. Also, by preparing it at the table, they can add whatever you like to it! Here's a basic recipe and some suggestions for how to spice it up.

I recommend 1 avocado for 2 people to have as a snack with chips or an accoutrement with dinner. So double this recipe as needed for your crowd, but don't make more than you think you'll need as it doesn't keep well.

1 ripe avocado (flesh gives a little when squeezed, but not firm or soft)

1 T. freshly-squeezed lime juice (1/2 a lime)

1 garlic clove, minced

1/2 t. coarse salt

Cut avocado in half and plunge the knife blade into the pit and twist to release the pit from the flesh. Scoop out the flesh into a bowl and add lime juice, garlic and salt.

Mash the avocado with a fork and mix all ingredients together. Taste and add more salt, garlic or lime juice as desired.

Add any of the following herbs and veggies for some extra spice and pazazz.

• Chopped fresh cilantro
• Chopped red onion
• Chopped jalapeño peppers
• Diced tomatoes
• Chopped chives

Mix these into the guacamole or just use them to garnish the top and let them get mixed in as people scoop with their chips.