who requested my guacomole recipe. I throw this all together, merely guess-timating the amounts, but if you held a gun to my head and told me to give over the recipe or else, I would swear that THIS is the exact recipe. But only under pressure. Otherwise, I would say this is fairly close, but feel free to live dangerously with this one.
dash of cayenne pepper (or two or three when I’m feeling mischievous and want to see Sid break out in a sweat)
Cut the avocado in half, pop out the pit, and spoon out the good stuff. Throw in other ingredients and mix.
Best if served immediately. Delicious with any Mexican dish or with breakfast eggs.
***I’ve had semi-success storing with use of a Food Saver, but storing in a glass container with the pit had given me the best results.
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We often eat this with homemade refried bean burritos. It is flavorful enough that we don’t even use salsa — just refried beans (spiced with onion, salt, garlic), cheese, guac, sour cream, tomatos if we have them, fresh spinach . . . or sprouts if that is all I have that is fresh and green.
It makes a very fast meal if all I have to do is pull a bag of refrieds from the freezer to thaw and make guac.
Prairie Sings 
I made some guac last night for the first time ever. Similar recipe except it had a little bit of diced tomato in it and some cilantro. It was really good — even Doug liked it and he’s generally not a guac fan.