When I make guac I usually go for the bare bones version: Acocado toe of fresh garlic, minced (it's really important it be fresh garlic. The oil is the key.) little bit of sour cream touch of salt squeeze of lime pinch of hot pepper of your choice (I go with good old cayenne -aka "red pepper"- but minced habanero would be excellent as well as super hot) Mash it all up in a bowl until it's just barely got lumps in it still. Eat with salty tortilla chips. It is good with diced roasted tomatillos as well (substitute tomatoes if you can't find tomatillos, but don't roast the tomatoes). _________________________________ www.psychicreform.com Change your mind. _________________________________ Things are more like they are now than they ever were before. --Zippy the Pinhead _________________________________