Now a guacamole fan

For the longest time I was never a guacamole or avocado fan. The texture of it seemed off to me, but all of that changed a few years ago. I worked for a Mexican restaurant as a server when we introduced table side guacamole to our menu and I learned how delicious it is.

Since then I’ve perfected my own recipe and I often bring it to parties or to share with others. The great thing about guac is it’s kind of a blank canvass. Since there isn’t much flavor to the avocados you have to add a lot of it yourself. Which is why I load it up with spices and lime juice.

The other important factor with the lime juice is it helps to prevent the guac from browning (which happens overnight). I also prefer my guac to be a little chunky; it just has more texture that way. Just make sure you know your audience before you make it. If the people don’t like spicy things hold back on the red pepper flakes and jalapeno. If you aren’t a fan of onions, don’t add them.

GUACAMOLE

4 ripe avocados (You know they’re ready to use

if they’re slightly squishy when you press on them.)

1/4 of a cup chopped onion

1 1/2 Tbsp. garlic powder

5 small chopped grape tomatoes

3/4 Tbsp. salt

1/2 jalapeno pepper

1/2 tsp. red pepper flakes

Juice from two limes

1/2 tsp. of cilantro

Cut open and remove the pit from the avocados and spoon out the insides. Add the salt, lime juice, pepper flakes and garlic powder. Use a pastry cutter to mash up the mixture.

Taste the mixture and add more flavors to your personal taste. Add the chopped tomatoes and cilantro. Use a spoon to mix it all together and enjoy.

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Jordan Spence is a reporter for the Alpena News. She likes to experiment with baking and cooking and her husband Nelson Knill is the test audience.