While, this isn't a BBQ recipe, this is a staple at our house for all of our gatherings. We are lucky to have some great Mexican markets near us so we get fresh tortilla chips and guacamole ingredients. 

To start off, you will need 2 avocados. When picking an avocado I gently squeeze them. You want the avocado to be soft, but not mushy. Just enough give to know that it is ripe, but not overripe.

Then I grab a package of Pico de Gallo. I like getting it premade, because all the flavors are already marinated. Our market makes it spicy, which is perfect for our guacamole. If you get from your local grocery store, it will be mild. Just add some diced jalapeño (canned or fresh) and you're back on track.

Lastly, grab a limel I pick my limes by feel. I want them to be spongy when I squeeze them, means they have a lot of juice. Hard limes, no bueno.

To make the guacamole, you'll want to cut up your avocado first. Slice it lengthwise and twist the two sections apart. Next, remove the pit by taking your knife and pressing it firmly into the pit. Twist and it should pop out easy. To get the pit off, simply place the pit on the cutting board and twist the knife away. Now, I start cutting the avocado still in the skin. Lengthwise, width and diagonally. The more slices you make in your avocado the less chunky it will be. Spoon the avocado out, but be sure to keep the spoon close to the skin so you can keep chunks of avocado. Add avocado to your bowl.

   

Then add about 1/2 cup of Pico de Gallo, juice from half a lime and 1/2 tsp of salt. Mix together. Taste and adjust seasoning as needed. Serve with chips.