Guacamole!

It's one of my favorite foods, but I will never buy guacamole from a store. They try to make up for lack of freshness by adding questionable seasonings, sour cream and preservatives. It's crap.

I always use ripe Hass avocadoes (the black wrinkled ones). They're creamier and less watery than the smooth green ones. When they're perfectly ripe you should just be able to leave a dent with your fingers without much effort. If they're still hard, you can ripen them at home on the window sill. If they're mush, don't even bother.

Nearly every tomato I've bought from supermarkets in the past several years has been mealy, and they ruin everything they touch. Try to find a reliable source of good tomatoes, and you'll be so happy you did. Better yet, grow your own in a window box or garden, and then send me some.

Here are two versions of the good stuff. I like to keep it simple; some, like my Mama, prefer a few more layers of flavor. Mix and match, invent your own, just don't buy that tub of slime from the grocer.

Carsen's Guacamole

2 large, ripe Hass avocadoes
2 medium tomatoes
1-2 cloves garlic, minced
juice of half a lime
salt to taste

Cut through the avocadoes lengthwise down to the pit, and slice all the way around. Twist the two halfs apart, tap the edge of your knife into the pit, and twist to remove. Slash through the flesh, but not the rind, a few times across and down, and scoop out the chunks with a spoon into a bowl.

Cut the tomatoes crosswise and squeeze out the seeds. Dice them roughly and add to the bowl. Add the minced garlic and lime juice. Use a potato masher or fork to coursely chop and mix the ingredients. Taste with whatever chips you'll be serving with the guacamole, and salt to taste. Enjoy!

Mama's Guacamole

Add these to the above.

1/2 c finely chopped red onion
handful of chopped cilantro
dash of Worcesterchire sauce
1 tsp cumin
1 tsp chili powder
a couple dashes of hot sauce