Servings: 6

2 whole avocados

1/4 cup onion

1/2 whole tomato

sea salt , to taste

1 pinch cayenne cilantro, to taste

Great as a dip with crackers or chips, in nori rolls, collard roll-ups, and the like.

Place onions, tomato, cilantro, sea salt, and cayenne in a food processor and pulse chop until chunky.

Peel and pit the avocados and cut into large chunks. Place avocados in the food processor with the other ingredients and pulse chop to desired consistency.

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If you want chunkier guacamole you can always mash the avocado into the other ingredients using a fork or spoon.

Per Serving (excluding unknown items): 113 Calories; 10g Fat (75.6% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain (Starch); 0 Vegetable; 1/2 Fruit; 2 Fat.

5 ingredients, simple prep

2 cups Tomato Ketchup
2 tablespoons Red Wine Vinegar
2 tablespoons Soy Sauce
1 tablespoon Brown Sugar
1/8 teaspoon Bottled Hot Sauce

Combine all ingredients in a sauce pan. Bring to boil, stirring constantly. Reduce heat and simmer 10 minutes, stirring occasionally. Makes approximately 2 cups of barbecue sauce.

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Substitutions/Notes:

• Use Teriyaki Sauce instead of Soy Sauce
• Thicken with Cornstarch if barbecue sauce is too thin