Guacamole

Tortilla chips and guacamole...  Delicious.  I've had good guacamole in many places, but like it better at home where I can customize it to my palate.  It's really very simple to make and as good or better than anything you'll buy elsewhere including the stuff that's made in front of you.  A bag of corn chips and homemade guacamole is just about as easy as it gets for something to take to a party and still look like you put in some effort.

The fresher the better because avocados tend to get brown quickly.  The lime juice helps combat this, but it only delays the inevitable.  Make it no more than a couple hours before you want to use and press plastic wrap against the surface forcing out as much air as possible to prevent oxygen contact.

My favorite guacamole:

• 2 Large Avocados
• 1/3 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Cumin
• 1 Small Garlic Clove, minced very fine
• Juice From Half A Lime

Use a knife to cut all the way around the avocados.  Cut all the way to the pit and do your best to end the cut in the same line you started.  Twist the avocado and it should pull into two halves.  Now dig out the pit, discard (or grow a tree).





Scoup out the fruit and place it in a bowl.

Two bowls because I'm doing two different recipes

Squeeze lime juice, pour it in, and sprinkle in the cumin, salt, and pepper.  Add the minced garlic.   Use a fork or potato masher to work it into the consistency you like.  I prefer mine a bit chunky, but if you want it smooth, just keep working it till it's there.

If you like tomatoes, add some.  Want some kick, dice up a jalapeno and leave as much of the rib in as you like (discard the seeds, the ribs are where the heat is).  Cilantro?   Sure, if you enjoy it.  The point is you can have it your way.  Make it how you like it and you'll like it better than the stuff you get at a Mexican Restaurant.

Enjoy it chilled or at room temperature.