Guac

Yum. There is nothing like chips and fresh guacamole. Guacamole probably ranks up there as one of John's favorite foods. So clearly as a good little wifey, I need to know how to make some darn good guacamole. And this recipe fits the bill. I tripled the recipe posted below because I thought I would need tons for the party, but the recipe works well for 4 people who really like guacamole (i.e. John plus me and two normal people).

Here are my words of wisdom as far as this recipe goes:
1) Buy your avocados a couple days ahead of time and wait for them to turn purple/brown when they are fully ripe.
2) Be careful when cutting the jalapenos. It's been over 24 hours, and I am still feeling the effects. Wear gloves if you can.
3) 1/2 cup of onion is basically half a medium sized onion.
4) The lime helps the guacamole from turning brown, but this is still somewhat inevitable. If not using the guacamole right away, press plastic wrap directly onto the surface to avoid air contact.

Guacamole
2 ripe avocados, peeled, pitted, and lightly mashed
1/2 cup minced onion
1 jalapeno chile, minced (remove seeds and ribs for less heat)
1 tomato, seeded and diced
1/4 cup chopped cilantro
2 to 3 tablespoons fresh lime juice
Kosher salt to taste

In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine.