Busy weekend, hockey and skiing.  Picked up a rotisserie chicken on my way home from hockey this afternoon, as I had a couple ripe avocadoes at home to use, decided to make chicken enchiladas with mexican rice, and use the avocadoes to make some guacamole to go along with.  As for the spanish rice and the enchiladas, they were highly improvised in a hurry, and I didn’t write down the measurements (next time I promise).  But I thought I would share the guacomole with you, since this is something we make frequently I know this one well.

 – 2 ripe avocadoes, pitted and mashed
 – juice of 1 lime
 – 2 gloves garlic (pressed)
 – about 1/4 cup finely diced onion
 – about 1 tsp salt
 – 1 tomato (seeded and diced)
 – about 1/4 cup (or less) loosely chopped cilantro
 – hot sauce or diced jalepeno to taste (if you like it hot)

Mash your avocadoes and squeeze fresh lime juice over all (this tastes good, and also prevents your avocadoe from turning brown right away).   Stir in remaining ingredients.  Serves about 4-6


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