Perfect Guacamole

A few weeks ago, we celebrated the "completion" (still not finished) of the new covered patio by having a few gal-pals over. The pavers are still not done. But, since the roof was complete, the floor was laid down enough to put out the new furniture and most importantly, the ceiling fans were hung...we had our first of many social gatherings. Let me count....Me, Trina, Brenda, Michelle, Christina and Lahli...that's 6 ladies and of course the man of the house, Matt. The boys were tucked in bed for the night.

Since it would be oh-so-anti-southern-living to invite friends over and NOT have something to nibble on, I made a few noshes. The wine was chilled. The cookies were baked. The fruit tray arranged.

Okay, okay, okay...I'll admit it. The only thing I made from scratch was my Perfect Guacamole. Who are you? The foodie police? {smiles innocently}

Okay, okay, okay...I didn't have everything I needed for my standard recipe so I had to improvise. It was still addictive and not a single bite was left in the bowl. And since you asked so nicely, I'll give you both recipes! I know, I am generous to a fault. :-)

Perfect Guacamole

Ingredients
6  medium avocados
1/4-1/3 cup fresh lime juice (4-6 fresh juicy limes)
1/2 small red onion; diced, rinsed with cold water, patted dry*
1-2 cloves garlic; minced
2 Roma tomatoes; deseeded and diced
1 tablespoon fresh cilantro; chopped
1/2-1 Serrano chili; deseeded and minced*
salt and pepper

Equipment
citrus juicer

small strainer

liquid measuring cup

large mixing bowl
knife
cutting board
fork or potato masher
garlic press (optional)

Directions
- Set the strainer over the liquid measuring cup and juice the limes.
- Prep the onion, tomatoes, chili, cilantro and set aside.
- Sprinkle the minced garlic with some salt and scrape the blade of your knife across the garlic and salt repeatedly to create a paste. You can also use a garlic press, if you have one.
- Peel your avocados and dice them up.
- Add 1/4 cup lime juice to the mixing bowl.
- Add half of the diced avocados; mash them up with a fork or potato masher until creamy.
- Add the remaining avocado to the bowl; sprinkle a little more lime juice on top and toss to combine.
- Add the remaining ingredients, season with salt and pepper
- TASTE. Don't skip the step. Don't cross your fingers and hope it's good. TASTE IT.
- If you need to, adjust the seasoning.
- To help prevent oxidation (turning brown), cover the surface of the dip with plastic wrap.

This recipe is best if allowed to sit in the fridge and get all married up for at least 2 hours. Devour with chips. YUMMOLOGY!

* The reason I suggest dicing and rinsing your onions is because this will take away some of the sharp bite from the onions caused by the sulfur compounds. Be sure to dry them in a paper towel to prevent your dip from getting watery.
*You can substitute a jalapeno pepper for the Serrano for less heat. Or simply omit the chili all together if you are wimpy, wimpy, wimpy!
* You can also add some of your favorite hot sauce if you don't have any peppers but not salsa...it will turn your dip brown. Red and green don't mix.

Still Great Guacamole (changes made in red) 

Ingredients

6  medium avocados

1/4-1/3 cup bottled lemon juice (I know, I know, I know... this is just for emergencies)

1-2 cloves garlic; minced

8-10 cherry tomatoes; deseeded and diced (it's what we had growing in the garden)

1 tablespoon fresh parsley; chopped (also in the garden) 

1/2 teaspoon cumin powder

salt and pepper

Follow the directions above for mashing and mixing.