Holy guacamole!

Guacamole. It’s one of my favorite foods. Something about the salty ripeness of a good mashed-avocado dip really makes me smile and overeat.

My whole family overeats when faced with guacamole. Our obsession with it borders on tradition. Whenever we went to a Mexican restaurant for dinner, we’d order some of it for the table. Us kids and my dad always wanted the large size, but our mom would usually talk us down to the small. Once it arrived, we were like vultures on a carcass. We ate as though starved near to death after a long search for any sort of food, and the guacamole was gone within seconds.

Now my sisters and I are adults, but the scene is much the same at a table at which guacamole has been placed before us.

I made some guacamole the other day, and it was the best I’ve yet made and the simplest, too, as far as recipes go. I thought I’d share it here so you all can enjoy an equally tasty appetizer.

Ingerdients:

2 avocados
The juice of 1 lemon
1 smallish tomato, chopped
1/2 of a good-sized white onion, chopped
salt, to taste

Directions:

In a medium-sized bowl, peel, de-seed and mash the avocado. Add the tomato, onion and salt, and squeeze the lemon juice into the mixture. Stir and enjoy.

I prefer to eat my guacamole with blue-corn tortilla chips. They are truly superior to the white-corn kind.

(Thanks for the photo to faeryboots on Flickr)