Classic Guacamole

How I have not done a Gour-maybe guacamole post until know is beyond me, but we are making an amazing batch of green chile chicken enchiladas tonight because it's Hatch Chile season, and I thought we'd kick off the meal with some homemade guac. Guacamole is a Texas staple, and this is my recipe for basic guacamole - you can add bacon, more spice, less spice, or this week some Hatch Chiles might make sense, to make it your own. But try this - it's so easy, literally takes 5 minutes, and I don't know why you'd ever buy guac again! Serve with a Mexican dinner, chips or even chopped veggies for a more healthy snack. This is a short post, so there's no jump! Recipe is below. Ole!

Guacamole (Serves 6-8)
You will need: 

• 3 large ripe Haas avocados - pits removed, one pit reserved, flesh diced
• 1 clove garlic - grated fine (I use a microplane)
• 1/2 c diced red onion
• 1.5 medium Roma tomatoes, diced
• 1 T green onions, chopped
• 1/2 T salt
• 1/4 tsp cayenne
• 1/4 tsp cumin
• 1/2 tsp coarse ground black pepper
• 1 T fresh lime juice (about 1/2 - 1 lime)
• 1 T chopped cilantro (optional)
• Other fun adds: 2 T chopped Bacon,  2 T roasted corn, 2 T chopped Hatch chiles (optional)

Prep all ingredients. Place in a medium mixing bowl. Mix with a stiff wooden spoon (or a mashed potato masher works great) until mixture begins to smooth. I still like lots of texture in mine, so I don't go too crazy on the mixing. Adjust seasoning with salt and pepper to taste. Place one reserved pit in the guacamole. This keeps it nice and green! Cover with saran wrap, so that it touches the surface of the guac and no air can get it. Refrigerate for an hour to let flavors come together. Serve with tortilla chips, chopped veggies etc. Enjoy!