Guacamole for the Masses

Several others couples and we meet twice a month for our small group Bible study night.  Great friends, sharing our lives with one another, and substantive discussion are the best parts.  But, the snack is important too, you know.  Tonight was my "snack duty" turn, so I made the Guacamole recipe below and served it with Tostitos Natural Blue Corn Restaurant Style Chips and Tostitos Multigrain Tortilla Chips, both of which are MSG-free, additive-free, and Trans Fat-free.  My recipe has a less oniony and more limey taste than others, I think.  (That's because I'm not a huge raw onion fan.)  I try to only post recipes that get good feedback, so hopefully you'll enjoy it.  Note that it makes a lot!

Guacamole for the Masses

Serves: 16

1 jalepeno, seeded and finely minced
1 small onion, finely grated or minced
zest of one lime
3 garlic cloves, finely minced
3 T parsley, finely chopped (could sub cilantro)
 8 avocadoes
juice of 3 limes
1-1/2 tsp sea salt
1/2 tsp black pepper
1-1/2 tsp cumin
1 16 oz jar On the Border Mild salsa

In a large bowl, add jalepeno, onion, lime zest, garlic cloves, and parsley.  Cut avocados lengthwise, remove pits, and dig out flesh with a spoon.  Add to bowl.  Squeeze lime juice over the top of avocados.  Add salt, pepper, and cumin to bowl.  Use a potato masher to mash avocados to desired consistency.   Add salsa and stir with a spoon to make sure all contents are well combined.  Serve immediately.  (Note:  If not eating right away, place plastic wrap on top of the surface of guacamole and put in fridge to slow oxidation.)

P.S. I took a picture of my big honking bowl of guac but quickly discovered that it looks rather unappetizing in our kitchen's lightening.  Sorry!