For me, guacamole is a quintessential food of the 1970s. It conjures up images of my mother in a "hostess robe" (caftan-like thing that she would wear when having a dinner party -- unspeakably awful) and trays of those little pigs in blankets and mini-egg rolls that I was responsible for passing to the adult guests.
Although I've yet to warm up Chun King mini egg rolls for my guests, I do serve a lot of guacamole and it's always a huge hit. It's the type of dish that is simultaneously healthy and indulgent -- a rare alignment.
Guacamole is easy to pair with tortilla chips, of course, but I also serve it with fresh carrots and celery sticks, and as a side dish with fish, chicken or pork. On taco night, it is obviously a staple. Here is my recipe.
The homemade version is so much better than the store-bought variety, which tends to taste processed and too smooth for my taste. See what you think of this.
3 ripe Hass avocadoes, peeled and pitted
juice of one lime
2 teaspoons minced garlic
Hot sauce (red pepper, such as Frank's Red Hot or Tabasco)
chopped fresh cilantro
1. Cut the avocadoes into small pieces and place in a mixing bowl.
2. Add the lime juice and the garlic.
3. Mash with a potato masher until soft, but still a bit chunky.
4. Season with hot sauce and salt to taste.
5. Stir in cilantro.