Guacamole

Guacamole

Guacamole.  We've only been together since about college, when I realized it actually tastes great with many Mexican foods, like carne asada, carnitas, taquitos, and tortilla chips.  The first time I tasted guacamole I was about 10, and our family friend, Nancy Holden tricked me into it.  To explain the whole thing would just sound weird and reveal what a picky, quirky kid I was, but suffice it to say, I didn't eat it again until college, when I was forced into eating it again because I didn't want my new roommates to know how picky I was.
This is the way my mother makes guacamole.  It has NO sour cream, no salsa, and no tomatoes.  The avocado is the star here, and this is my favorite guac.  Feel free to experiment.  It's your guacamole now.


Guacamole (amounts are approximate)

• 2 ripe/soft avocados
• 1/2 teaspoon onion mush (I grate mine on a Microplane grater, but if you're using a small grater, probably 1-1 1/2 teaspoons grated onion)
• juice of half of a small lemon or lime
• 1/8 teaspoon ground black pepper
• 1/4-1/2 teaspoon garlic salt (start with smaller amount and taste)

Peel and de-seed avocados and place in medium bowl.  Add other ingredients and smash with fork or potato masher until desired consistency.  Test the flavor with a tasty fresh tortilla chip.  Add more garlic salt or pepper, as desired.  Heck, add some hot sauce if you'd like.

Makes about 3/4 to 1 cup guacamole.

Taquitos & Flautas w/ Guacamole