Guacamole

* 3 medium-size avocados (or 2 large avocados)
* 1/2 yellow or red onion, chopped
* 1 lime
* minced garlic, or garlic salt
* salt (unless you're using garlic salt)
* Tobasco, Cholula, or another hot sauce of your choice (optional)
* Jalepeno peppers (optional)

1. Cut up the avocados. I do this by inserting the knife, cutting down to the core, then rotating the avocado so that it's been cut in half, connected by the core. Twist the two sides apart. To remove the core, use a spoon (spoon it out) or a knife (whack the core hard with the knife, then pull gently to remove). Slice up the flesh of the avocado into manageable chunks. I like smoother guacamole so I cut my avocado chunks pretty small. Put the chunks in a bowl (a regular soup bowl should do).

2. Chop up that onion, and put it in the bowl.

3. Squeeze the juice of the lime into the bowl.

4. Mix! By hand is best to preserve chunkiness.

5. Add either some minced garlic and table salt, or just plain garlic salt. No measurements here because I trust that you'll be able to taste and see if your guac needs more garlic. Put in as much as you like.

6. Stir again.

7. Add a few drops of hot sauce and stir--this will give it a little kick. If you like your guac spicier, feel free to add some diced jalepenos or extra hot sauce.

8. Stir and enjoy. :o)

To keep your guac long-lasting, keep extra limes on hand. When you're done, put the guac in a container and squeeze more lime juice on top. The citric acid will keep the avocado from oxidizing. If no extra limes are available, grab some plastic wrap and press it right on top the guacamole. This will do the same thing, although the plastic will seep phthalate into the food. Over the long term, phthalate can cause cancer, just so you know--so be careful when you're preserving your food with plastic wrap or in plastic containers!