Have you ever thought that you didn’t like the way a dish tasted? Maybe it was because you found a version of the dish that made your taste buds tingle. My husband used to tell me he did not like avocados or guacamole. Then he tried his uncle’s guacamole and liked it. This inspired me to create my own version.

3 ripened avocados, cut into half
2 cloves garlic, minced
1-1/2 tbsp purple onion, diced fine
1 tbsp cilantro leaves, rough chopped
5 cherry or grape tomatoes, minced into thin pieces
1/2 tsp garlic powder
2 tsp salt
2 tsp white pepper, ground
1-2 tsp cayenne pepper
1 cerrano pepper, diced (optional)
1 lime, juiced

To remove the seeds from the avocados, take a sharp knife splitting it in half from the top to the bottom, making sure the knife touches the seed in the center. Place both sides in both hands and gently twist in opposite directions to loosen from the seed. One half will come clean from the seed; the other remaining intact. Place the half which has the seed, skin side down in the palm of your hand. With your sharp knife gently, but firmly tap the seed with the blade so the seed is pierced. Gently turn the blade and seed towards your body. The seed should loosen enough to be removed. It most likely will be stuck to the knife blade. Carefully remove the seed from the blade and discard. Repeat this process for all the avocados.

To remove the avocado flesh, take a large spoon and scoop out as close to the skin as possible.

In a bowl, place the scooped out avocado flesh. To the avocado, add the garlic, purple onion, cilantro, tomatoes, garlic powder, salt and pepper, cayenne pepper and cerrano pepper, if using. Using a large fork or masher, gently smash the ingredient together. Once blended, add the lime juice. Taste and adjust seasoning.

This can be enjoyed immediately, however making the guacamole ahead of time to sit for about hour brings all the flavors together. If allowing to sit, make sure to mix together well as the lime may separate.