Guacamole

I have only recently become a fan of guacamole, mostly because I eat Chipotle burritos once a week now that I live within five minutes of two of the chain locations. Anyway, I wanted to give making my own guac a shot and started searching for a clone of the Chipotle version. After finding the actual recipe and paring it down to a simple double batch, as well as adding my own touches, this is what I came up with. When all was said and done, it turned out almost as good as the freshly made Chipotle guac. If you like spicier or less spicy guacamole, simply adjust the amount of jalapeno peppers you include.

4 Hass avocados

1 jalapeno pepper, seeded and minced

1/2 medium red onion, diced

3 Tbsp. fresh cilantro, chopped

3/4 tsp. orange juice

1/4 tsp. sea salt

1/4 tsp. celery seed

Halve the avocados and remove the pit. Dig out all the good stuff and put it in a large mixing bowl. Mash the avocados. You don't have to get it to the final consistency, but it's easier if they're at least partially mashed at this point. Add the remaining ingredients and mash until smooth. When you go to store the guacamole, put a layer of plastic wrap directly on the guac and squeeze the air out, then put another layer of plastic over whatever container you're using. This will help keep the guac from oxidizing and turning all brown. Depending on how long you keep it in the fridge, the top might turn brown anyway. Simply skim off the top layer before serving.