4 ripe avocados, roughly chopped (adjust recipe accordingly, each person will eat about 1-2 avocados)
1/2 cup reconstituted sun-dried tomatoes, chopped
1/4 cup diced red onion
2 Tbl cilantro, minced
2 Tbl lime juice
2 tsp jalapeno, minced
Mix everything up in a bowl and everyone will love you for it. If you don't want to use sun-drieds you can just use regular tomato and a pinch of salt But the ultimate trick to making the best guacamole is one, picking the best avocados and two, don't mess with it or try to make it fancy. You risk overpowering the silky taste sensation of the avocados. Let the avocados shine in all their natural glory.
Picking the perfect avocados:
1) Get to know your avocados. Place one in your palm, upside down. It should feel relatively heavy for it's size. Grasp it gently, wrapping your fingers around it, and press your thumb into the side or bottom of the avocado ever so slightly. (Avocados ripen from the top down, so although the top may be ripe, the rest may not be.) The avocado should give a little and there should be an impression left by your thumb. They should not be mushy or smell sweet. This means they are over ripe.
2) Can't find them ripe? Get a few anyway a couple of days before you want to use them and put them in a paper bag. Leave them out at room temperature until ready to use and they will have become perfectly ripe.
3) Are the avocados ready but you're not? Stick them in the refrigerator; this will slow down the ripening process (but only for another 24 hrs tops).