Holy Guacamole

Guacamole has Aztec heritage but today it's quite common in both Latin and American cuisines. It can be smooth or chunky, spicy or mild. Either way, it's made from fresh avocados and can be spectacular appetizer dip, part of great taco or burrito, or even as the perfect side relish to a Churrasco steak. The avocado has a high fat content but it's a good fat, and it's rich in vitamins. Classically, guacamole is prepared in a mortar and pestle. Some restaurants prepare this green goody at table side for the gourmand effect. I like using the mortar & pestle idea when serving on a buffet creating an interesting setting. The bottom line, however, isn't in the presentation....it's all about the flavor!

Ingredients...

• 2 Ripe Avocados
• 1/4 cup Tomato, seeded and finely chopped
• 1 Jalapeño pepper, seeded and finely chopped
• 1/4 cup minced Onion (you can use a red onion if you prefer)
• 1/2 teaspoon Cumin (optional)
• Juice of 1/2 lemon (you can add more depending on the size of your avocados)
• Juice of 1/2 lime (if you only have a lemon or a lime use all of it instead of half and half)
• A handful of fresh Cilantro (leaves only), finely chopped.
• Kosher (coarse) salt & freshly ground black pepper to taste.

Here's how you do it...

1. Seed and chop the tomato and Jalapeño and put them into a medium sized bowl.
2. Chop the onion and cilantro and add them to the bowl.
3. Cut the Avocado's in half & remove the pits. Using a large spoon scoop out the fruit into the bowl.
4. Squeeze the lemon and lime onto the avocado.
5. Sprinkle with Cumin, coarse salt & black pepper. (you can always add more salt & pepper so use only a pinch at a time).
6. Using a fork, mash the avocado and blend with the other ingredients already in the bowl.
7. Mash until you have a texture you prefer. I leave some small chunks in mine.

Optional: a dash of hot sauce if you like it even spicier.

Serve with tortilla chips or cucumber slices and enjoy!

Keeping it green.... Save the pit....Use the avocado pit as the garnish in the center of your guacamole and it won't turn brown.