Guacamole

Once again I bring you something very simple to make. Because there are so many personal preferences, it is hard to find anyone who makes it the way you like it. Every Tex-Mex restaurant has their own flavor, even though, if you get it made at your table, you see the same ingredients go into it.  This recipe has wowed my friends at parties time and time again, and it is so very simple to make. Now one last note: because Guacamole starts to turn brown after just a few hours if you do nothing, I will include some tips at the end of the recipe to keep it fresh AND green for at least a few days....but remember, guacamole always tastes better freshly made.

Ingredients:
5 medium avocados(about 3 1/2-4" long, about 2 1/2-3" in diameter)
1 tsp salt
1 tsp garlic powser
1/4 cup cilantro~chopped finely
1/2 medium tomato~diced(about 2-3" in dia.)
1/2 medium white onion~chopped
2 medium jalapenos~chopped finely(optional)
1/2 large lime~squeezed for juice(about 2" between poles, and 2 1/2" dia)

Method:
Peel, pit and mash avocados in a 5 qt mixing bowl. Now if you like your Guac creamy, mash more....chunky, mash less. Remember, the avocados chunks will get smaller, and more creamy each time you mix in ingredients. Mix in lime juice, garlic and salt. Mix in onions and jalapenos. Fold in the tomatos and cilantro with a rubber spatula.(you don't want mashed tomatos or mangled cilantro.)
serves 4-5 people generously.

Tips:
keep the pits from the avocados-after recipe is complete, place it in a sealable tupperware (not glad ware) container.  Before closing up the container, place the pits into the mixture, then place some plastic wrap right over the top of the guacamole, being sure to squeeze out any air bubbles. Oxidation is what turns the Guac brown.....aren't you glad your lungs are not made of avocados....


Have fun and enjoy.