Prep Time : 10 minutes
Cook Time : 30 minutes resting time.  No cooking involved.
Yield : Makes 3 1/2 cups

Ingredients:

5 ripe avocados
2 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/2 medium jalapeño pepper, seeded and chopped
1 garlic clove, pressed
3/4 teaspoon salt

Directions:

Cut avocados in half.

Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky.

Stir in chopped red onion and next 4 ingredients.

Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes.

Cilantro Guacamole: Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.

Nutrition:

Per 2 Tbls. serving: 50 calories

My notes:

We use canned jalapeño peppers to make it easier.  NOTE TO SELF:  When cutting fresh jalapeño peppers WEAR gloves.  I found out the hard way.  I washed my hands with soap more than four times before putting my contact lenses in and my eyes were on fire.  It was so bad my husband had to remove my contacts for me because I couldn't keep my eyes open and they burned for hours after.  I had to throw away those contacts as no amount of cleaning removed the oils from the jalapeño pepper from them.

In the directions it indicates to cover with plastic wrap, allowing wrap to touch mixture..don't skip this step.  By completely covering the guacamole with the plastic wrap, allowing as little air as possible helps keep the guacamole from turning brown.  Another trick is to save the pits from the avacados and bury them in the dip until you are ready to serve.

Found on: http://www.myrecipes.com/