Thick and chunky is the way to go with guacamole. This recipe adds a little picante sauce for a fiery touch, but you could also opt for a diced jalapeno.
2 avocados, peeled and diced
1 tablespoon fresh-squeezed lemon juice
1 tomato, seeded and chopped
1/3 cup chopped onion
1/4 cup picante sauce or salsa
1/4 teaspoon salt
Add the avocado to a bowl. Sprinkle with the lemon juice and toss gently to coat the avocado in the lemon juice.
Add the remaining ingredients and mix gently.
Cover the bowl and refrigerate for 2-3 hours or overnight. Mix the guacamole gently (so as not to break up the chunks) before serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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