Iron Chef Steve
After that guacamole-less Taco Bell 7-Layer Nacho debacle, I took it upon myself to develop some kickass guacamole that would erase that $0.99 memory. With basically no experimentation (and no measuring) I came up with a recipe that I'll use again and again. And so, I'll share it with you...

Ingredients:
3 haas avacados
1 small red onion
1 small lemon
4 large cloves of garlic
some Cholula Hot Sauce
some course-ground black pepper
some salt

Directions:
Peel and de-seed avacados. In a large bowl, thoroughly mash avacados with a potato masher. Chop two medium-thick slices of red onion and add to bowl. Mince or use a garlic press on four large cloves of garlic and add to bowl. Add a splash of lemon juice. Add a decent splash of Cholula Hot Sauce. Add a healthy dash of course ground black pepper and a small dash of salt. Mix with a spoon. Cover and chill for 30 minutes.

It's Yummy-rrific!
It really is quite tasty. While not an exact science, my culinary skills get the job done.

Make sure your avacados are ripe and somewhat soft. You ought to be able to find Cholula in the "international" section of your supermarket (it has a destinctive round wooden cap). You can substitue bottled lemon juice is you're too lazy to squeeze a fresh lemon. And be sure to eat it within two days as it'll start to turn an ugly color pretty quick. Great with Tostitos Gold chips or, for a change of pace, as a topping on "Flame Grilled" Gardenburgers or regular burgers.

If you do make this, please email me and let me know how you liked it!