Guacamole

Everyone has their own version of guacamole – that wonderful, rich, creamy, avocado dip that appears in every Mexican and Tex-Mex restaurant.  Me?  I tend to be a bit of a purist.  I like avocado, some lime, a little garlic, and some cilantro – it lets the flavor of the avocado shine through.  Still, you can add whatever you like – tomatoes, onions, sometimes if I’m feeling lazy, I just slosh some homemade salsa in there and let the flavors blend a little.

Here, however, is my favorite way to make (and eat) guac. The cast of characters: avocado, 1/2 a lime, garlic powder, and cilantro:

Cut your avocado in 1/2 and twist gently to separate the halves:

Then slice it into cubes while still in the skin (this makes it much easier to work with):

Then use a spoon to scoop out the flesh.

Squeeze in the juice from your lime:

Add the finely chopped cilantro. I know … some people don’t like cilantro and if you don’t, you can skip this. I personally love it, but even so, I do like it chopped up very fine. A little goes a long way.

Mash it all up with a fork. I like to leave chunks of avocado in mine.

Serve with chips for dipping or with your favorite Mexican or Tex-Mex foods.

Enjoy!ist