Homemade guacamole for a flavor-filled spread on Meatless Monday

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You can't live in Colorado without having a good guacamole recipe. Naturally vegan, it's a fantastic accessory to just about any dish you want to serve -- from burgers to enchiladas. This version lets the avocado shine through, without a lot of additions to overpower one of nature's perfect foods.

See also: Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

You will need:

3 large, ripe avocados 1/2 a small onion 1 small jalapeno 1 clove garlic, peeled Lime juice (we used premade here; you can squeeze 1/2 lime for the same effect) Cilantro to taste (we used about 1/8 a cup of packed leaves) Salt to taste Cracked black pepper to taste

1. Dice the onion. 2. Cut the top of the jalapeno, cut it in half and de-seed it. Put the onion, jalapeno, peeled garlic, lime juice and cilantro in a small food processor. Process until finely chopped. 3. Cut the avocado in half and scoop out the insides. Put the halves in a bowl. Mash them up with a fork so you have chunky pieces of avocado left intact. 4. Add the chopped-up ingredients from the processor to the avocado and season to taste with salt and cracked black pepper. Serve with chips or cut veggies as a dip, as a sauce or however you like -- but eat it quickly; it won't last long!

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Join the Westword community and help support independent local journalism in Denver.


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