Summer cooking to me means easy recipes. I always ask myself, “What can I make that is fast and will not heat my house.” We like to get chips from a local restaurant then dip them in salsa, pico de gallo or some creamy homemade guacamole.

These chips come in a large bucket so that means a few days worth of meals. We reheat them a little at a time in the oven on a cookie sheet until they get nice and oily, then add a dash of salt. One thing my kids love to eat is nachos for dinner because they can customize their plate for their individual tastes. Cheese and sour cream are musts for them all, but their dipping choices differ. Some will go for a creamy homemade guacamole while others like a more spicy salsa. To please both crowds we frequently make pico de gallo.

What I like about this guacamole recipe is it is best made an hour before serving. I love any recipe that can be made a head of time. This is one recipe I can give to my Little Chefs and let them execute on their own. They get such satisfaction in completing a recipe on their own.

Homemade Guacamole

Ingredients:

• 3 avocados
• 3/4 tsp salt
• 1 lime, juiced
• 1/2 diced red onion (about 1/2 cup)
• 2 roma tomatoes, seeded and diced
• 1/4 tsp cumin
• 1 tsp minced garlic
• 3 Tbsp fresh cilantro, chopped
• Tabasco sauce

Directions:

1. Cut 2 of the avocados in half. Remove the pit. With a large spoon scoop out the avocado into a bowl.
2. Add the salt and juice of one lime.
3. Use a fork to mash the avocado, salt and lime juice.
4. Dice the last avocado in small pieces. Add to the bowl of mashed avocados and stir to combine. This way the guacamole is creamy and a little chunky.
5. Add the diced red onion, diced tomatoes, cumin, garlic, chopped cilantro and a few dashes of tabasco sauce.
6. Stir to combine.
7. Refrigerate for one hour before serving for the best flavor.