Guacamole

I bet this isn't a recipe title that you expected to see in January. It couldn't be farther than seasonal, or at least I think, but here's the strangest thing. Right now avocados are the cheapest I've seen them at 5 for $4. And they are nice avocados, far better than the ones I bought this summer. They're a steal at that price.

My guacamole is simple and the only way I've ever known how to make it. Yet it always gets the very highest reviews. With it being so budget-friendly in January (who knew?), I've made it twice recently for get-togethers. My brother and his family absolutely loved it, even my 6 year old nephew couldn't get enough. I also took it to a football party last weekend where one woman proclaimed "This is the best guacamole I've ever eaten. It reminds me of some I had in Mexico when I was in my 20's." Hey - pour on the compliments! I'll take it, even if it's over something so simple. A friend of mine once told me, "Flattery will get you everywhere with me." Well, me too, welcome to the club.

To make guacamole, all you really need to do is make a Pico de Gallo & mash up some avocados, then combine. That's the basic premise, but I'll show you just in case.

Ingredients:
4 Avocados, ripened - halved, pitted, and pulp reserved
2 Large Tomatoes, ripened - seeded and diced
1 Medium Onion, diced
Juice from 2 Limes
Cilantro Leaves, minced to yield about 1/4 cup
1/2 tsp Lowry's Seasoning Salt, more to taste
1 tsp Salt, more to taste
Dash Fresh Cracked Black Pepper


Directions:

Here are your beautiful ingredients. So fresh! I can feel my nails & hair getting stronger just by looking at them.

First we need to make our Pico de Gallo. Seed your tomatoes, dice, and put in a medium bowl.

Stir in your diced onion. Note: if while sitting a lot of juices pool up in the bottom, pour them out before the next step. Some tomatoes are so watery.

Now, since I'm lazy and dread cutting herbs, I use the food processor to chop the cilantro. Besides, I'm going to be lazy again by using it to mash my avocados. It's all going to the same place, so no need to clean it afterwards.

Add the cilantro, juice from 1&1/2 limes, salt, Lowry's seasoning salt, and some fresh cracked black pepper to your Pico de Gallo. Stir and set aside.

On to the avocados. Slice them in half and remove the pit. The easiest way to remove the pit is to slam your knife into it. The pit with effortlessly and cleanly remove when you withdraw the knife.

Use a spoon to scrape out the insides and then add them to your food processor. (You can also mash the insides by hand using a metal spoon or fork or a potato masher - I used to roll this way until I got this sweet, new machine.)

If you are using a food processor, process using the "Pulse" button. Push it 5-6 times holding it down for just a few seconds.

All that is left to do is to combine the Pico de Gallo with the mashed avocados.

Taste and adjust seasonings as needed. I used the rest of my 2nd lime, which I figured I would; and a little more Lowry's and regular salt. I always underestimate the salt in Mexican foods.



Ingredients:
4 Avocados, ripened - halved, pitted, and pulp reserved
2 Large Tomatoes, ripened - seeded and diced
1 Medium Onion, diced
Juice from 2 Limes
Cilantro Leaves, minced to yield about 1/4 cup
1/2 tsp Lowry's Seasoning Salt, more to taste
1 tsp Salt, more to taste
Dash Fresh Cracked Black Pepper

Directions:

1. Combine diced tomatoes and diced onion. Drain any excessive juices that have pooled. Add the cilantro, juice from 1&1/2 limes, salt, Lowry's seasoning salt, and some fresh cracked black pepper to your Pico de Gallo. Stir and set aside.

2.  Pit avocados and reserve pulp. Mash pulp to desired consistency using a food processor, potato masher, or large metal spoon/fork.

3. Combine Pico de Gallo and mashed avocados. Taste and adjust seasonings as needed. (You'll most-likely need a little more salt and/or lime.)