Mexican Guacamole

In my home, we may make Guacamole several times in one week! You can serve with chips as a dip and it's great on poached eggs, or on top of toasted bread like a guacamole bruschetta. You can even take what is left over, puree, and use on sandwiches!

2 avocados peeled and pitted
2 tomatoes chopped
1 small chopped onion
1 bunch chopped celantro
1 lime
2 jalapeño chopped
1 tbsp garlic powder
Salt and pepper to taste

Mix all the ingredients in a bowl, squeeze in the lime juice. Leave the avocado seeds in the bowl. That prevents the guacamole from turning dark.

Cook with Love!