I'm not saying that I make the best guacamole but I definitely like mine better than anyone else's. The ripeness of the avocado's is critical. Look for ones that are a deeper green and give slightly to the touch. If it's too soft, it's already too late. If you can plan ahead, it's a good idea to buy them a few days in advance so you have time to let them ripen a bit more if needed. If you can't plan ahead, maybe it's time to reexamine your life.

Makes roughly 2.5 cups

2 ripe avocados

1/4 cup diced onions

1/4 cup diced tomatoes (I prefer plum or Roma for this)

1/3 cup diced jicama

2 Tbsp diced jalapeño pepper

Juice from half of lime (about 1 Tbsp)*

3 Tbsp chopped cilantro

salt to taste

*You may need a bit more lime juice depending on the size of the avocados. Lime shouldn't be the dominant flavor though so don't overdo it.

Carefully cut each avocado in half and remove the pit. Scoop out the flesh into a medium bowl. With a fork smash the avocado to your desired consistency. (I prefer mine to have some nice chunks of avocado in it still.)

Peel the jicama and dice it into roughly 1/4 inch cubes. Add jicama to the avocado. (If you don't have ready access to jicama at your local grocery, I'd suggest shopping someplace else. You can also leave out the jicama for a more traditional guacamole if you're willing to admit failure.)

Add the remaining ingredients and salt to taste. Note that when you're tasting your guacamole for salt levels, consider what it's going to be served with or on. If you're just using it as a dip for salty tortilla chips you won't need as much salt as if you're using it for a taco or burger topping.

Nutritional information: Per 1/3 cup serving 115 cal., 10g fat, 1.5g protein