Okay, not bread. But if chips are likened to bread, than guacamole is equivalent to butter. This may have been my first experience ever touching an avocado in any meaningful way. And by that I mean with the intention to eat—nothing romantic or otherwise. I made some conjectures about avocado skin color and quality of squish: the darker the avocado, it seems, the easier the skin to peel and the softer and greener the fruit meat to pulp. In the case of avocados, the opposite Kermit the Frog mantra proves true, It is easier being green.
Adapted from Hyvee Seasons
2 tbsp lime juice
3 medium avocadoes, halved and seeded
1/3 c. finely chopped onion
3 tbsp chopped cilantro
1/2 to 1 jalapeno, halved, seeded and minced
1 tsp hot sauce
1/2 tsp salt
3/4 tsp ground cumin
1 clove garlic, minced
1 medium tomato, seeded and chopped
Combine lime juice and avocado halves in medium bowl. Using a fork, roughly chop the avocado to desired consistency.
Stir in onion, cilantro, jalapeno, hot sauce, salt, cumin, garlic and tomato.
Cover and let stand 1 hour if serving at room temperature or refrigerate 2 to 3 hours to serve chilled.
This recipe tasted fabulous even though I only had one good bite. It was the party phenomenon where chips and guac go out on the table, you step away to put ice in the cooler or change a garbage bag, and you return to find the guac bowl empty with only traces of green smear. Too bad. But I will make it again, now that I know what kind of avocados to look for.