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|
|—||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.