While we're at it, May 5th, let's get the guac right. I used to go through a case of avocados everyday, so I know a little something-something about guacamole production. Just like most Mexican influenced dishes, use the KISS principle. Keep it Simple and Spicy.
Here are the ingredients:
6 medium avocados, ripe (completely dark skin with only a slight give to pressure)
Juice from 2 small limes
Juice from 1 small lemon
2 large jalapenos, seeded and finely diced (taste each pepper for degree of spiciness, adjust quantity accordingly)
1 C. red onion, diced
4 medium cloves garlic, smashed to a paste (sprinkle with a little coarse salt to facilitate the mashing)
2 tsp. ground cumin
1 bunch fresh cilantro leaves, minced (take time to pick the stems)
sea salt and fresh ground black pepper to taste
Rough mash the avocados with the citrus juice; fold in the onions, japs, garlic, cumin and cilantro; season and adjust the balance with additional lemon juice.
Do not mash to a smooth consistency, handle gently and make sure to leave it slightly chunky. Using a molcajete earns extra points.
Use a sturdy chip for dipping. I recommend these.