Guacamole is one of my favorite comfort foods any time of the year.  When you make guacamole, use Hass Avocadoes from California.  You can identify them by the nearly black, bumpy skin.  They are fattier, and have a much richer flavor than Florida avocados which have a smooth green skin.

An easy way to mash avocados for guacamole is to pass them through a roasting rack…just push them through, and you’ll save a ton of time.

Guacamole

Makes about 2-3 cups

4 Each, Hass Avocados, Peeled, Seeded, Mashed
1 Each, Tomato, ¼” Dice
½ Each, Red Onion, ¼” Dice
2 Tbs., Cilantro, Finely Chopped
1 Each, Orange, Juiced
1 Each, Lime, Juiced
To Taste, Kosher Salt
To Taste, Black Pepper

Method:

• Combine all ingredients in a mixing bowl and mix well
• Transfer into a covered container, with a layer of plastic directly covering the guacamole so that it does not come in contact with the air
• Store for up to 3 days refrigerated