Holy guacamole! It's actually warm outside...

Summer in a bowl!

It's a fine fair day here in Southern Ontario, and avacadoes are three for $5 at my local supermarket. This means two things: I am making guacamole and dreaming about warmer weather on the back deck at the cottage. That where I like to sit and stitch, watching the lake go by.
Until then, there's guacamole. I like to use this as a dip or as a filling for soft flour taco wrap sandwiches.
I use a modified version of Eva Longoria's recipe -- her version has a lot of cilantro in it and I am not a fan. Make sure you mix this up in a plastic bowl because the tomatoes can react to metals.

Good Golly Guacamole

1 tbsp lemon juice
1 tsp sea salt
1 jalepeno pepper, minced and seeded
2 cloves garlic, minced
2 medium onions, finely minced
2 tomatoes seeded and diced
2-3 avacadoes, diced
1 tbsp cilantro, finely minced

In a large plastic mixing bowl, dissolve the sea salt in the lemon juice. Add the minced pepper, the chopped garlic, the onions, the tomatoes. Stir it up, and then add the avacadoes. I don't bother with mashing them up, the guacamole looks prettier chunky. Stir the mixture up and add the cilantro. Transfer it to a large plastic lidded container and refrigerate for a couple of hours to allow the flavors to blend. This will keep for about a week. Scoop it up with taco chips, or pile it onto rice cakes for lunch. Yum!