I always thought that I didn't like guacamole. Several years ago, when we were at one of our favorite haunts in Chattanooga, The Boat House, our friends, Raz and Katy, ordered guacamole and chips as an appetizer. It arrived on a plate, with the ingredients all chopped, but separated. Rather than mushy avocados, they were diced finely.Raz proceeded to mix just the right amount of everything, including minced jalapeño for just the right kick. He squeezed fresh slices of lime over it all and with my first bite, I realized that I LOVE guacamole! The flavor profile is important, but for me, it is a textural thing as well. I have worked to recreate the guacamole we enjoyed at The Boat House, and now, it is one of our favorite appetizers. Some evenings, Larry and I enjoy a bowl of this totally healthy guacamole with a few tortilla chips and a glass of lovely wine for dinner. We consume this concoction at least once a week.

Guacamole

4 ripe Hass avocados - skins are dark in color and when gently squeezed, they wield a bit

1 c. finely chopped tomatoes (use whatever looks freshest - cherry, roma or regular)

1 small bunch green onions, finely chopped

1/2 bunch of cilantro, coarsely chopped

1 jalapeño pepper, seeded and finely minced

juice of 1 lime 

1 tsp. coarse sea salt

Finely dice the tomatoes and place in a strainer to drain the juice; press with the back of a spoon to extract more of the juice. Remove the membrane and seeds from the jalapeño and finely mince. Most of the heat is in the seeds and membrane, so feel free to keep these intact if you want it hot! Chop the green onions and the cilantro. Arrange these components on a platter so they are ready for assembly. Peel and seed the avocados; finely dice and place in a glass serving bowl. Squeeze the lime juice over the diced avocado and stir with a spoon to coat all the pieces. This will prevent the avocado from browning and help it retain it's bright green color. Add the diced onion, tomato, cilantro, and jalapeño to the avocado, along with 1 tsp. of salt. Stir gently to combine. Serve immediately with tortilla chips. 

This amount makes a generous appetizer for 6-8 people. Feel free to adjust the amount of the ingredients to accommodate the number of guests you are serving. It is good to do a taste test with a tortilla chip to check for the proper amount of salt, since chips are salty.