PERFECT SPICY GUACAMOLE

"Who doesn't love guacamole? Me, for one. But that was a long time ago. I used to hate it, because the avocados were always too ripe and mushy. I had been making it for my man for years and then finally something clicked--use ripe but firm avocados, which mash up into small chunks but don't turn into a runny puree. I like to use a molcajete, a Mexican mortar and pestle, to keep it really authentic. It may seem like you're adding a lot of salt, but avocados need plenty to bring out their flavor. I like guacamole on the spicy side, so I leave the seeds in the jalapeño. If you prefer it mild, seed the pepper before chopping it."

1 garlic clove, minced
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
2 teaspoons chopped jalapeno pepper
1 teaspoon kosher salt
3 tablespoons chopped fresh tomato
1 tablespoon freshly squeezed lime juice
2 Hass avocados, pitted and chopped
tortilla chips (for serving)

In a small bowl using the back of a wooden spoon, or in a molcajete, mash together the garlic, 1 tablespoon of the red onion, 1 teaspoon of the cilantro, 1 teaspoon of the jalapeño, and the salt until the mixture forms a wet paste.

Add the remaining onion, cilantro, and jalapeno, and the tomato, lime juice, and avocados, and mix well. Taste and adjust the seasoning if necessary.

Serve with tortilla chips.

Makes 4 servings
Excerpted from Cooking for Your Man by Yolanda Banks and Melissa Clark
Copyright © 2006 by Yolanda Banks. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.