Holy Guacamole!

I seriously love guacamole, but I didn't always. For years, I would have easily passed on the guac for some hot queso or a spicy salsa, but this is because I only had it at cheesy chain restaurants or family functions (side note: Liberians don't really make guacamole. They buy it. From Costco.)

A couple years ago I started to notice that at some houses, like that of my best friend Jessica, guacamole looked completely different. Their guac was not pureed but chunky, with every component easily recognizable; crunchy onion, zesty lemon juice, sweet cilantro... I loved this new fresh guacamole. With wide crisp tortilla chips or in Jessica's chic guacamole bruschetta, topped with pico de gallo.

This past Wednesday, my co-workers and I decided to make our way down to the teacher's lounge to watch Oprah's farewell episode. To make it a party, we brought drinks and snacks and I wanted to make mine gluten free and vegetarian so everyone could enjoy. What better choice is there than guacamole?

So, here is my recipe for my summer guacamole, just in time for the Memorial Day holiday. This is my first recipe, so please give me some feedback! Let me know if you make it!

Summer Guacamole

You will need:

• 4 avocados, roughly chopped
• 1 mango, peeled and chopped
• 1 ear of corn, boiled and cut off the cob
  
• 1/2 medium red onion, diced
  
• 1/4 cup cilantro, chopped
  
• 1 jalapeno, seeded and diced
  
• juice of 2 limes
• garlic powder
• salt
• black or green pepper

In a bowl, combine the avocado, mango, corn, onion, cilantro and jalapeno. Squeeze in the juice of two limes and season with garlic powder, salt and pepper to taste. **Place the pit of one or two of the avocados in the bowl to keep it from turning brown.**

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