There is a reason avocados are called “nature’s butter:” smooth and velvety, they lend moisture to any recipe with flavor to boot. In guacamole, avocado’s assume center stage. They shouldn’t be overshadowed by peppers and such, but should be complemented by subtle flavors.

As always, the key to a truly excellent finished product is to start with excellent ingredients. Your avocados and tomatoes should yield to your touch, but shouldn’t be mushy, while your shallots should be firm and tightly closed. Your avocados can be ripened in a paper bag if they need a little love.

Serve on game day with tortilla chips, or eat by the spoonful for breakfast (my personal choice). Save your avocado pits to keep leftovers from discoloring.

4 avocados
2 medium tomatoes, seeds removed and diced
*Omit tomatoes if you cannot find ones that are red and ripe
1 large or 2 small shallots, minced
1 small bunch green onions, ends discarded and chopped
1 tsp. garlic powder
1 tsp. salt
Juice from 1/2 lemon or lime (optional)

1. Halve avocados by slicing lengthwise around the perimeter. Remove pits and set aside, then scope flesh into bowl.
2. Add remaining ingredients.
3. Mash mixture with fork or potato masher until desired consistency is achieved.
4. Adjust seasonings to taste