While wandering the Farmers' Market - Alhambra with Henry Chan's Food Videos, he suddenly asked if I liked avocados. Henry said his aunt had an avocado farm and asked whether I'd like some.
Of course, I said, "Yes."
So later that day, he dropped off a bag of 14 avocados, half ripe for eating right away and half green for later. After sharing my bounty with my many aunts and uncles, I still had quite a number of avocados left. Since I've already shown you my Sinh To Bo (Vietnamese Avocado Shake), and since Cinco de Mayo is coming up, how 'bout some guacamole?
1 or 2 avocados
1 or 2 small tomatoes
1-inch sliver of red onion (You want enough onion for color and to draw the juices from the tomato, but not too much, unless you like the taste of raw onions.)
1/4 lemon or 1/2 lime, juiced
salt to taste
Chop tomato and onion. Scoop out avocado and mash everything together. Add lemon or lime juice and salt to taste.
Doesn't look very appetizing does it?
Avocados don't keep so well. If you're not going to serve it immediately, make sure to put a piece of plastic wrap over the surface so it touches the guacamole completely to prevent the air from discoloring the dip.
My other Mexican recipes:
Carne Asada (Mexican Grilled Meat)
Chicken Enchiladas with Nutella Mole Poblano
Chicken Tortilla Soup
Jamaica (Hibiscus Tea)
Salsa Verde with Roasted Tomatillos
Squash Blossom Quesadilla
Sweet Corn Tomalito
Tacos al Pastor (Mexican Shepherd-Style Tacos)