OK, I know everyone knows how to make guacamole. But, in the name of all things wonderful in Mexican cuisine, I felt duty bound to offer my take on this classic, along with my humble justification for including said recipe on my blog. Like many home cooks and restaurant chefs, I too (and I’m not proud of my ignorance), failed to realize that guacamole is all about the avocado. Duh, where was my head? (Don’t answer that!) And to this day there are still many who don’t understand that concept. How many times have you yourself tasted guacamole, that had the contents of the guacamole been posted anywhere, the lovely alligator pear would only be listed as the first ingredient by a very small margin.  That some other food item, such as chopped tomato, would be trying to work its way up to take over that coveted position! Unacceptable! So, in deference to one of the most glorious tasting fruits I have ever had the pleasure to eat, that also just happens to be good for me, I present my guacamole recipe. (And yes, since avocados grow on a tree and are part of the reproductive organ of the plant, thus the seed, they are technically a fruit. However, we do tend to think of them more as vegetables because of the way they are generally served.) In conclusion, I would like to offer a small apology. I’m sure you would have noticed on your own without me pointing out the obvious, but my recipe for guacamole isn’t as inexpensive to prepare as some. That’s because there aren’t any filler ingredients (tomato, sour cream, etc.). Just a few tiny additions to enhance the flavor of the avocado. Like I said, you would have figured this out on your own, but I still retain the hideous habit of stating the obvious. Too many years working in human resources for a large corporation where even the obvious (you applied for work when you came here) had to be stated to some staff members more regularly than you could ever imagine!

• 2 ripe Hass avocados, seeded and peeled
• 1 small garlic clove, very finely minced
• 1 tsp. very finely chopped onion
• 4-5 slices pickled jalapeño, very finely minced
• 1 tsp. fresh lemon juice
• ¼ tsp. kosher salt

Mash (don’t pulverize) all ingredients together and serve with your favorite tortilla chips. (I think guacamole is best when there are still some tiny chunks of avocado left to provide a bit of texture.)