Holy Guacamole!!

Somehow just saying that word make me start craving some of my homemade guacamole, with a full bag of Tostitos Gold chips.  I've seen so many recipes for guacamole and honestly they ALL look good, mainly because when you start combining fresh ingredients with an avocado it's really hard to mess it up.  However I do have to say that I think that guacamole should be prepared more like a semi chunky smooth dip, rather than a chunky salsa type my reasoning is simple, it seems like the avocado grabs a hold off all the ingredients, swirls them together and balances them out to compliment each-other like a match made to be. 

Well, the big games are on this weekend and I think it's a good weekend to get your guac on!!

Here is my take on this football fan favorite:

4-5 Large soft but firm Avocados
1 Medium yellow onion
1/2 cup sour cream
1/4 cup fine chopped cilantro
2 limes worth of juice (first zest both limes and set zest aside)
2 cloves fresh chopped garlic
2 chopped Jalepenos
Kosher salt to saste

Peel and pit the avocados and rough mash in a bowl before adding the rest of the ingredients.  Once the avocados are mashed (not smooth, but mashed down) add in the rest of the ingredients except the zest and mix until semi smooth (should still be noticeable lumps of avocado) then gently fold in the zest.   When storing the best way I've found is not to wrap the bowl, because the gap between the guacamole and the wrap is the air that causes the browning.  Rather place the plastic wrap directly onto the guacamole, minimizing air exposure and doing this will easily add 2 days to your shelf life, that is if you even need it.