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.