If the guacamole is to be used as a dip, fill it with diced tomatoes and onions. An excellent variation can be had by simply leaving small chunks of avocado unmashed. This recipe scales pretty well and I find that the packet of guacamole spices, which I happen to like better than trying to spice it myself, will suffice for 1 or 2 more avocados depending on your tastes.
| 2-3 | large, ripe avocados | |
| 1 | package store-bought guacamole spice preparation | |
| —or these spices and garlic— | ||
| — | freshly ground black pepper | |
| — | chili powder | |
| — | fresh, minced garlic | |
| a dollup | sour cream (optional) | |
| squirt | lemon or lime juice (optional) | |
| — | diced onion (optional) | |
| — | diced tomato (optional) | |
Remove avocado from its shell and mash with fork. Leave chunks if desired. Sprinkle on guacamole preparation, pepper and chili powder and stir taking care not to over-mash avocado chunks unless a creamy version is desired (in which case, adding sour cream is a good idea). Stir in citrus juice. Fold in onion and tomato. To keep (up to a day), cover with plastic wrap pressed down in complete contact with the guacamole; avocado oxidizes quickly and disgustingly in the presence of air.