Friday, July 30, 2010


There are times when nothing but some fresh, creamy guacamole will do. I usually start craving it a couple weeks before I actually make it, but I don't make it right away because, for various reasons, I dismiss the craving as inconvenient. There comes a time though, when I just have to give in and make the green goodness, but I try to do it when there will be other people around.

Why? Because I can eat a massive amount of this stuff all by myself. I've been known to make it as an appetizer to go with a margarita, then become so enamored of the dip and its attendant chips (not to mention the margarita) that I forget to make dinner altogether.

Therefore, this batch was made when a fellow guacamole-lover was coming to dinner. We had to put it to the side so that we didn't spoil our dinners, because it was just too satisfying to stop eating. I love guacamole in the summertime, especially with some grilled meat to follow the chips-and-dip binge.


  • 2 avocados
  • Juice of half a lime
  • 1/2 teaspoon salt
  • Pinch of white pepper
  • Tiny pinch of freshly ground black pepper
  • Tiny pinch cayenne
  • 3 tablespoons finely diced onion
  • 1 Finely diced jalapeno
  • Half of a tomato, finely diced
Place the avocado and other ingredients through the cayenne into a bowl and mash until it's mostly smooth, but has a few chunks left. (Or make it very chunky of completely smooth-whatever you prefer). Taste for seasoning, and add any of the prior ingredients if needed. Remember, though, that the jalapeno will add heat. When seasoning is to your taste, stir in the rest of the ingredients. Grab some chips and enjoy.

(Another summertime favorite--toasted whole grain bread with tomatoes, salt, pepper, and mayonnaise. Mmmmm.)

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