It might seem a little odd to go from Christmas wreaths to a guacamole recipe in the month of November, but I had a hankering for guacamole recently and thought it would be a nice recipe to share here. I tend to associate guacamole with margaritas and summertime, but it can (and should) be enjoyed year-round. Try serving it at your next holiday cocktail party -- it is green and red after all. I found the little corn chip dippers at Trader Joe's. Scroll down for the guacamole recipe.
2 avocados, coarsely chopped
1/2 cup minced red onion
1 medium jalapeno chile, minced (remove seeds and ribs for less heat)
1 plum tomato, seeded and diced
1/4 cup chopped cilantro
2 to 3 tablespoons fresh lime juice
In a bowl, combine all ingredients. Season with coarse salt and mix to combine, mashing slightly.
If making it an hour or two in advance, cover the bowl with plastic wrap, pressing it directly onto the surface of the guacamole to remove as much air as possible, therefore preventing it from turning brown. Refrigerate until ready to serve.