Things you should know about me (not really, but go with it): 1.) I love avocados.  I used to hate them; now I wonder what was wrong with me for missing out on their deliciousness for so many years.  2.) When I buy avocados, I usually buy them in a 4-pack from Trader Joe’s, and set them in some random basket in my kitchen to ripen.  Following that, there is like an 87% chance I will forget about them until they are juuuuust about to go bad.  (Or maybe have already started to go bad… and I’ll most likely eat them anyway.  Whatever.)

And that’s what happened here.  4 avocados, on the brink of going bad in my kitchen = crapload of guacamole.

My “recipe” for guacamole is a standard base + whatever else I have lying around (y’know, about to go bad, probably).  So doctor yours as you will.  Also, I never measure anything for this, it’s all about eyeballing and tasting as you go.

Guacamole

       Base:

• Avocados (nice ripe ones)
• Garlic (1-2 big cloves, minced)
• Red onion (minced)
• Salt & Pepper
• Fresh lime juice

Add Ins (what I put in mine often/this time):

• Fresh tomatoes (small dice)
• Corn (fresh + roasted or flash-boiled, or frozen + defrosted)
• Spicy peppers, minced (jalapenos, chilis — mine had some kind of extremely hot, small, red chili that came in our CSA box.  I don’t know what it was, but it almost burned mine and my sister’s face off.) and/or hot sauce
• Black or pinto beans

1. Make the base by combining avocados (peel and pit removed), garlic, onion, lime juice, salt and pepper in a bowl — mash with a fork until fully combined and desired consistency is reached.
2. Add in whatever add ins you have, stir to combine.
3. Add salt/pepper/hot sauce/lime juice, as needed (to taste).

Beer + chips are optional, but obviously recommended.