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