Name: Addictive Guacamole
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 Hass avocados (ripe); juice from half a lime; juice from half a lemon; 1/4 cup red onion (diced small); 1 jalapeño or serrano pepper (or less if you prefer, seeds removed, diced small); 3 tsp cilantro (chopped); 1/4 tsp Kosher salt

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I had the best Mother’s Day. I got my baby fix. We had my youngest son’s First Communion and lots of family was here to celebrate with us. Among those was my niece’s sweet angel of a baby girl. Mmmm, she smells delicious and makes the sweetest noises. Not once did she cry, even during Mass. It was so fun to see my kids interact with her and beg to feed and hold her. Who knew my kids loved babies so much? Maybe I should have another… Just kidding of course!

My son looked so cute up on the alter in his tie and navy blazer. He recited the Lord’s Prayer like a champ. I am so proud of that little boy. Afterwards, we had a huge Cinco de Mayo style feast with pork carnitas, slow cooked black beans and Mango and Jicama Slaw. I think the guacamole might have been the hit of the party. It’s. That. Good. Did you know that Chipotle recently released their recipe for guacamole? Woo hoo! You can find that recipe here. It’s super simple and quick to put together. I’ve made Ina Garten’s guacamole recipe for as long as I can remember so it was time to try something new. Ina adds hot sauce instead of the hot peppers and she uses lemons and limes for citrus. Chopped, seeded tomatoes give her guacamole some beautiful color. For this new recipe I blended the two and the results are addictive.

Although this is a completely basic recipe there are some pitfalls that can make or break your dip. First of all, for pete’s sake get a ripe but not overripe avocado. Place them in the palm of your hand and check for a slight softness. If it’s too soft it’s overripe and if it’s still hard it will ripen in a few days.

If you choose to add the tomatoes like Ina Garten’s recipe you must seed the tomatoes or you will have a runny mess. I usually slice the tomatoes into quarters and push the seeds out with my fingers. Basically I’m just chopping the outer part and the membrane.

Finally, storing the guacamole afterwards can be a pain. I prefer to make it right before my guests arrive. If not cover with plastic wrap and push it down so it is touching the entire top of the guacamole. The Kitchn has an interesting idea here. They suggest you put it in a plastic container, cover the entire surface with water and place a snug fitting lid on top. The water prevents any oxygen from turning the guacamole green. Who knew?