Guacamole

As requested by my friend over at Chandelier -http://www.chandelierevents.blogspot.com/ a kick ass party planning blog.

The secret to great guacamole is keep it simple and don't over work it. You want it to be fresh, sparkly and for the natural flavors to shine.

Open and scoop out 3 avocados into a bowl. As finely as you can chop up half of an onion and a small garlic clove. Chop in a fine dice one tomato, seeds removed. Chop up, not too finely though, enough fresh cilantro to make somewhere between 1 to 2 tablespoons. Using a fork mash the avocados up a bit, but don't go crazy, you want it to be chunky and not a smooth puree. Add in the other ingredients except the cilantro. Once everything is mixed together squeeze in the juice from a half of a lime. Now add some cilantro and salt and begin tasting and adding more until you think it is properly seasoned. This is a personal thing so the amounts will vary from person to person. I will say that I find it takes a little more salt than you might think, but don't over do it since the chips you serve it with will also likely be salty.
If you like your guacamole spicy then open and remove seeds from a fresh jalapeno. It's a good idea to use gloves when working with spicy peppers because the oils which are the source of the spice are hard to get off your hands. Chop it up really finely and add it last, slowly, tasting and testing until you reach the level of spice you like. Remember that as the gaucamole sits the jalapenos will continue to leech off more spicy oils and make the dip get spicier so best to stop a little before it reaches the level you want if it will be sitting around a while.
Guacamole is something that is best when made, served, and consumed in one sitting, but if you want to make it ahead by a few hours you can save the pits from the avocados and place them in the dip to keep it fresh when in the fridge.