guacamole.

It took me 2 years to make a guacamole worth serving to company. Every time I attempted to make it, something went terribly wrong. Brick hard avocados that wouldn't mash. Over ripe avocados that tasted less that wonderful. Soup consistency guacamole. One time it turned out more pink in color than green. How is that even possible?? Yes. It is embarrassing to admit that I made a pink guacamole unintentionally, but it is a true story. Most of my problems arose because I did not know how to choose a good avocado. The rest of my problems had to do with the wrong amounts for the ingredients. FINALLY, I learned how to pick good avocados and found a good balance of ingredient... and now the result speaks for itself! (Ahem...Delicious!)

4 ripe avocados

1 large tomato, diced

1/3 cup white or red onion, diced

1/2 jalapeno, small dice (or 5-6 dashes tabasco)*

1 -2 tablespoons fresh lime (or lemon) juice

1 teaspoon salt** (less or more to taste)

1/2 teaspoon pepper

1 clove garlic, minced, (or 1 teaspoon garlic powder***), optional

1 - 2 tablespoons fresh cilantro, chopped, optional

Avocado selection is a very important factor when trying to achieve a great guacamole. You have to get your hands on them to see what is ripe and what is not. Pick up the avocado and lightly press your thumb on the surface. Are you making guacamole in a few days? Then you want avocados that are firm to your touch. Are you making guacamole today? Then you want avocados that have a little give when you touch them. When your avocados are too hard, you end up with a less than creamy consistency to your guacamole. If you accidentally buy avocados that aren't quite ripe yet, let them sit a few days until they have a little give when you touch them. The other extreme is much worse! When your avocados are mushy, you end up with over ripe avocados. If you can press in on the avocado easily, it is probably over ripe. An over ripe avocado will ruin the taste of your guacamole. It only takes one over ripe avocado to spoil the whole bowl.

With a large knife, cut the avocados around the seed- either lengthwise or width wise. Twist the two pieces apart. Remove the pit by lightly tapping a large knife on to the pit. Twist the knife until the pit comes free. Scoop out the flesh with a spoon into a bowl. Mash with a fork. Add diced tomato and onion to the avocados. Add small diced jalapeno (or 5 to 6 dashes of tabasco sauce)*. Sprinkle your guacamole with fresh lime juice (or lemon juice). (I use a citrus squeezer for this job). Add salt** and pepper. If you like garlic, feel free to add one clove minced garlic (or one teaspoon garlic powder)***. Fresh, chopped cilantro is never an option for my guacamole, but it certainly can be optional for yours. Stir to combine all ingredients. Be careful not to over stir. Serve right away or refrigerate until serving. I have found that refrigerating one hour really fuses the flavors together nicely.

* Using tabasco instead of small dicing a jalapeno can be a great time saver. Although I prefer using the real deal, sometimes it isn't worth the extra time to small dice, extra cost or extra worry. Remember if you are using jalapeno to wash your hands thoroughly after use.

**The amount of salt is also important. If you are going to eat your guacamole with yellow tortilla chips, add less salt. (I use one teaspoon salt for tortilla chips). If you are going to eat your guacamole with blue corn chips, add a little more salt. It is trail and error and also up to your taste buds!

***Once again, I prefer to use the real deal and mince my own garlic clove. But in a time pinch, garlic powder will give your guacamole a great garlic flavor without all the work.

xx.

val