Norman’s Guacamole

Norman’s Guacamole 

Now that my garden is producing tomatoes again, I have the luxury of using garden tomatoes in a lot of recipes. Of course, there's nothing better than just eating them sliced, with sea salt, white pepper, extra virgin olive oil and chopped fresh basil! I can eat that until I'm stuffed. A nice ripe tomato is also good in my guacamole. I'm stopping to pick up a couple of avocados tonight on the way home.

The older I get, the more avocados I seem to eat. I love putting one in my salad. I find a whole avocado per serving is good! I also like them with my fajitas. The one sure fire way to cause my will power to go out the window is to serve me this guacamole! Once I start eating this, I can’t stop.

It seems every time I make this, I never make enough. It is delicious with good tortilla chips. It is great added to burgers. I always add it to fajitas. Usually, however, I end up eating almost the whole batch with chips in one sitting.

One secret that I learned from a loyal reader, was to add the avocado pits to the guacamole, which keeps it from discoloring. I don’t know why that is, but it seems to work. At least, I think it does. I usually never have guacamole around long enough for it to discolor.

2 avocados

1 tomato, chopped

1 medium onion, chopped fine.

1 clove garlic, smashed and minced fine

1 tbs. extra good olive oil

Juice from 2 limes

1/2 tsp. salt

1/4 tsp. cayenne

Fresh ground black pepper

Preparation

Mash the two avocados in a bowl and add the avocado pits. Using a fork, blend in the tomato, onion, garlic, olive oil, lime juice, salt, pepper and cayenne. If you like it, add some chopped cilantro as well. Taste it and adjust it for salt and pepper. Go ahead and add some more cayenne, why not.

Cover and let the guacamole sit at room temperature for at least 15 minutes, then chill. Now the hard part. Try not to eat it all before your guests arrive. 

Serving

Place a large bowl of tortilla chips next to the guacamole and have at it. If you have any left, you can serve it with grilled marinated chicken breasts, grilled zucchini and spanish rice.

Rumor has it that this goes well with ice cold Corona, but I wouldn’t know. Ok, maybe I would know. How I know is not important.