Want to know the secret of great guacamole? Less is more. Forget about the chili powder, the salsa from a jar, the half pint of sour cream. Just keep it fresh and simple, and when people ask you, "What makes this so good?" Just smile mysteriously and say, "Less than you think."

• 3 avocados (Haas medium)
• 1 tablespoon freshly squeezed lime juice
• ½ cup Pico de Gallo
• 1 ½ spoon chopped garlic
• 1 teaspoon olive oil
• 1 teaspoon stemmed, seeded, and minced jalapeño
• 1 teaspoon salt

Pit the avocados. Score avocado meat without cutting through the skin. Scoop out the avocado meat with a large spoon and place in mixing bowl. Add the lime juice, and stir to evenly coat the avocados. Stir in the Pico de Gallo, garlic, oil, jalapeño, and salt, gently mashing and tossing the avocado pieces. The guacamole is the right consistency when more large pieces than mashed parts remain. Do not overmash.