Guacamole

This is my own, zesty recipe for this classic dip which my relatives can't get enough of at family gatherings. Although native to Mexico, it's been adopted and modified by Americans through the ages to suit our taste, and is extremely popular all over the United States.

Traditionally eaten by us Americans as a dip for tortilla chips, guacamole also goes great in tacos. Avocados are loaded with the good kind of fat that lowers bad cholesterol, so don't feel the least bit guilty about indulging in this wonderfully-healthy recipe!

Ingredients:

4 medium-to-large, ripe avocados (see notes below)
1 medium or two small tomatoes (use a firmer variety, but make sure they're ripe)
4 tsp. (18.9 g) onion powder
4 tsp. (18.9 g) garlic powder
1 tsp. (4.78 g) cayenne/red/hot chili powder (optional)
1 Tbs. (14.15 g) regular (dark, mild) chili powder
1/8 cup (29.63 ml) lime juice
1/8 cup (29.63 ml) lemon juice
1 tsp. (4.78 g) any brand low-sodium salt or salt-substitute mixture

Preparation:

Finely dice the tomatoes and set them aside.

Cut the avocados in half, minding that there is a big, hard pit/stone in the center of each!

Once halved, remove the pit/stone from each by quickly and decisively bringing the blade of a large kitchen knife down into the pit, leaving the blade to stick down into it. Give the knife a twist, and the pit/stone should twist right out (if the avocado's not so ripe, you may have to use a little effort to twist the pit/stone out - see notes below).

Once the avocados are sliced and pitted, peel off the leathery, green skins and discard them (I find that the avocado flesh will usually slip right out of the skin-shells using a large spoon). Take your peeled avocado halves then and place them in a large bowl. Chop the avocados up roughly in the bowl using a large spoon.

Next, add the tomatoes and the other ingredients, mixing and folding them well into the avocado flesh. Chill for at least 30 minutes, and keep refrigerated when not being served. Makes about 2½ cups (567 g / 592.5 ml).

Notes:

To make sure the avocados are just ripe enough, feel the exterior of each to insure they are a little soft to the touch (they should not be rock hard or mushy soft), and use your thumb nail to break off the stem-nodule at the top of each avocado; underneath, the color should be a light, bright, whitish shade of avocado-green. If it's dark and brown, the avocado is too ripe!

The front avocado is just ripe enough!