I have never liked avocados, but I love guacamole . . . well, only certain guacamole . . . pretty much only my mom’s (who has passed), or my brother’s (his version of mom’s recipe) or my own (my version of my mom’s recipe).

A few weeks ago I noticed avocados from California at the grocer.  As I said above, I’m not a fan of the avocado, so my mind turned to only one thing.  One typically associates guacamole with summer and perhaps Mexico.  I figure its still winter if I’m skiing and I am, so what better dish to cure the winter blues than a fresh, summery bowl of guacamole (and scoops, Michael insists on scoops).

Now, in my opinion guacamole is to be made fresh and that is the ONLY way, period.  Occasionally I’ll run across a packet of some fake powered nonsense in the produce section.  Don’t do it!  No matter how convenient it may seem, it’s going to taste like merde!  So save yourself the trouble and serve something that you can be proud of.  And besides, Fresh is Best!  You’ll never go wrong with that motto.

Ingredients can be up for debate.  An ex of mine, made his with mayo.  While I didn’t complain at the time, it was too rich.  An avocado is one of the naturally richest foods out there, you don’t need to add more, let the avocado do the job on it’s own.  He-Who-Must-Not-Be-Named also served his guac with Nacho Cheese Doritos – perhaps that is why we are no longer together?  Moving on!

Avocado

Green Onion

Roma Tomatoes

Mild canned chilies

Lime

Cilantro

Salt & Pepper

Add all components together as you see fit and season to taste.  Like more tomatoes?  Add more.  Lime is key!  Not lemon!  Lime.  Does a lemon go with tequila?  No.  In a severe pinch one, I suppose could use lemon as the acid, but limes would need to be extinct.  Also, another great rule of cooking that I learned from Top Chef, “If it grows together, it goes together.”  Such as the ingredients above, IE seasonal.

Avocados can be tricky.  A ripe one has a little give at the top near the stem when pushed on.  It’s a little soft when palmed, yet firm.  If in doubt, ask the produce manager to walk you though finding a ripe one.  At home take a large chefs knife and slice the avocado long ways in half, all the way around the pit.  Separate the two halves.  One half will contain the pit.  Firmly plant your knifes blade into the pit and twist, viola.  Now, take a paring knife and gently score the flesh down to the skin, but without cutting through it.  Then score again at a 90-degree angle, as to make little cubes in the flesh.  If you find some of the avocado is brown, throw that part out and use only the green.  Take a spoon and scoop out the flesh into a bowl.  If left out in the air, avocado with turn brown, so put a bit of the limejuice on it.  Mash the avocado with the back of a large serving fork.  Add other ingredients as desired.

Funny Story: I have a memory of a family dinner when I was little.  My mother often added avocado slices to our salad.  My brother Ian and I were in charge of the after dinner clean up.  After taking my salad plate (avocado slices in tact) over to the sink, Ian said, “Watch this.”  He proceeded to smear avocado all over his face and say he looked like an army guy.  This was extremely uncharacteristic for Ian.  Which always resulted in making his little sister laugh hysterically.

Bon Appétit!