3 ripe avocados
The juice of 1 lemon
The juice of 2 limes
8 cherry tomatoes, chopped to small dice
1 tbsp minced fresh jalapeno pepper
1 tsp kosher or sea salt
1/2 tsp ground black pepper
1/2 tsp smoke paprika
1 caramelized onion
2 cloves garlic, minced and sauteed with the onions
1/4 cup toasted pumpkin seeds
Handful of sundried tomatoes

1. Prepare your caramelized onion: thinly slice 1 medium sized onion. Heat 1 tbsp EVOO over medium heat in a skillet. Add the onions. Let saute for 45-60 minutes, or until browned. In the last 2 minutes, add in 2 cloves of minced garlic, and cook until you can smell the garlic (about 1-2 minutes). Take off the stove and let cool a few minutes, then roughly chop the onions and garlic. Set aside.

2. Add avocados, tomatoes, citrus juices, salt, pepper, paprika, jalapeno pepper, and all but 1 tsp of the caramelized onion and garlic mixture to a bowl. Squish and mix with a fork or potato masher until smooth.

3. Taste your guacamole to see if you need to add anymore salt.

4. If not, place guacamole in a bowl, and top with remaining tsp of caramelized onions/garlic, toasted pumpkin seeds, and sundried tomatoes. Serve with corn chips or veggies, and enjoy!