Of course, the best dip to go with any chip is: guacamole. The creamy, salty, spiciness is the perfect juxtaposition to the crunch of the chip. We have tried many recipes for guacamole over the years but found that the most basic ones; the ones with the simplest, freshest ingredients, are always the ones that receive accolades at any gathering.
The best place to gather the necessities to create your guacamole are local farms. We have five within a six miles radius, however, since most of you are not located in the boondocks, your local farmer's markets would be the perfect stand-in.
Tomatoes, bright red and warm, picked from the vine hours ago. Onions that still display the dirt from which they were plucked. Cilantro so fragrant that you can smell it from a mile away. Limes where their size certainly does not reflect the heavy weight of juice they are hiding. And the most important component, the avocados. A deep shade of green, with a firm outside, but a slight give to reveal how perfectly ripe they are. These ingredients - straight from the source is what makes an amazing guacamole.
Prep time: 15 minutes
3 ripe avocados
1 tomato, seeded (remove the seeds)
1 small white onion
1/4 cup of cilantro
1 tsp salt
1/4 tsp pepper
Cut and skin avocados. Mash in a bowl using a whisk (we find that easier to control) or a fork of you don't have one. Leave some whole pieces of avocado to give it more texture. Dice up the tomato and onion. Add to the avocado. Chop the cilantro coarsely. Add to the bowl. Roll the limes between your hand a hard surface - this helps to loosen the pulp and juice. Slice in half and squeeze juice into the bowl. Add the salt and pepper. Lightly combine all the ingredients. Serve with your favorite Regenie's Pita or Falafel chips and enjoy!