Guacamole

Although its hard to believe based on the temperatures here in Texas. Summer is drawing to a close soon. I for one will be happy to see the cooler weather come back. Or at least as cool as it ever gets here in good ole Texas.
I have been hungry for some Tex-mex and just some summer time foods. I actually am planning a big Tex-mex meal this weekend  with cheese enchiladas smothered in chili gravy, big pot of pinto beans, and Mexican rice. I may or may not grill chicken. I have to see what I feel like. Oh, and of course margaritas. I will post a really easy and wonderful recipe for margaritas later. They aren't the frozen kind but they are delicious and easy because you can make huge batches and you don't have to use the blender.
Anyway, my family is like flies to ......well you know, when it comes to my guacamole. It is a real battle to have enough for dinner time if I make it too early. This isn't a big secret recipe. I have seen everything from guacamole with just mashed up avocados and onion, to some who add in picante sauce (I actually started out making mine that way.) Just like all recipes there is no right or wrong way in my opinion. There is just good. I'm not a food purist. If it tastes good or makes something better then do it. Now I know when to leave a recipe alone as well. I just think its about taste and your food experience. Enjoy it rather than stand on whats right or wrong. Anyway, here is what I do.

Guacamole
4 large ripe avocados.

Everything from here on out is personal choice. You choose how much of each ingredient you like in your Guacamole.
1 jalapeno (stem removed, cut in two and remove seeds and veins. The heat is really in the seed  and veins. So if you remove them you don't have so much fire.) Slice into slivers and then mince.

2 plum tomatoes,  cut in two and with a spoon scoop out all the seeds and wet stuff. After this dice into fairly small pieces.

1/2  a medium onion (use whatever you like, white, yellow, red....) and dice fine

1/2 bunch cleaned cilantro, minced

salt

juice of half a lime

Peel the avocados and place in a bowl. With a fork mash them up as much as you like for your guacamole. Add the rest of the ingredients except the salt and lime. Add the salt last a little at a time till it is salty enough for you. Lastly mix in the lime juice. Taste for salt and of course if it needs more of any ingredient or even more lime. Serve with corn chips.
If you make ahead and want to store in fridge:
I have heard and tried using the avocado seed. Can't say that really worked all that well. What you want to do is cover with Saran wrap. Place it directly on the guacamole and make sure there are no air pockets. Air is what turns it brown as it oxidizes. Place in fridge. When your ready to eat just remove the saran wrap and give it a stir. Taste for seasoning once more and then enjoy.