Guacamole

After yesterday's sammiches, I had some avocado leftovers that were perfectly ripe. What could I do but make guacamole? There are way too many bad avocados around these days. I have stopped buying them from big box grocery stores because they are small, usually brutally bruised, and they don't taste right. I buy from a nearby independent grocer who stocks the best tasting avocados I've ever had. They are rich, creamy, and when perfectly ripe, deeply flavourful with a just giving texture. I'm assuming they are still Hass varietals, but I'm not entirely sure. In any case, these were picture perfect; I really should have taken one.

1.5 ripe avocados
1 tomato, seeded and chopped
chopped cilantro
2 tsp lemon juice
1 jalapeno pepper, minced
1 inside clove of garlic, minced
salt and pepper

Remove avocado flesh from skin into a bowl and break it up with a fork until lumpy. Add other ingredients and mix up, stirring well until avocado becomes smoother. I like it with small lumps in it. Be careful not to add too much garlic as it will take over. A little goes a really long way here, especially the next day.

Ladypants and I ate this atop Marc's homemade rye crackers and they were delicious! The creaminess of the avocado with the spiciness of the pepper zinging through it, the freshness of the cilantro and tomato, and the sharpness of the fresh garlic combined to make something remarkable. This would only be half as good without that quality giant Mexican berry. A lot of recipes I've seen call for a lot more lemon juice, but I think that is just to compensate for poor quality ingredients. To some degree the higher acidity covers up the delicate flavour of the alligator pear. If it isn't there to start with, it probably helps. Avocado FTW!