Guacamole

We LOVE guacamole around here. We dip chips in it, we put it in burritos, we slather in on sandwiches. We’ve even been known to occasionally dig in with a spoon, but you don’t need to tell anyone about that…..

Here’s how:
(If you are one of those yella-bellied cilantro-hatin’ types, stop here and just skip to the next post…..we don’t “cotton” to your kind around here.)

Texas Guacamole

3 ripe avocados
1/4 to 1/2 cup finely chopped purple onion (to your own taste)
2 finely minced or pressed garlic cloves
2 tsp. olive oil, separated
about 1/2 cup chopped tomato (de-seeded, if you like)
pinch of salt (1/2 tsp. or so)
juice of one small lime
one half to one whole bunch of cilantro, washed well and finely chopped
(you want at least 1/2 cup once it’s chopped)
a dash or two of your favorite “hot” spice (such as Tabasco, sriracha or finely minced, seeded jalapeno or serrano pepper) – your choice of type and amount. We tend to go mild because Girl LOVES guacamole, but not “hot” stuff

Peel, pit and mash 2 of the avocados. Peel, pit and coarsely chop the 3rd one. Gently fold in garlic, tomato, cilantro, salt, lime juice and half of olive oil. Pour into a serving bowl. If preparing for later use, place one of the avocado pits in the bowl with the guacamole, and then cover TIGHTLY with plastic wrap, so that the wrap completely covers the surface of the guacamole, leaving no air space (guac is VERY perishable and will turn brown and yucky if exposed to air). Drizzle with remaining olive oil just before serving.

You can vary this to your own taste, but you can’t omit the cilantro. There is NO SUCH THING as too much cilantro. If you must leave the cilantro out, for goodness’ sake, don’t tell ME about it!