Wisdom Wednesdays- week 6

They say a way to a man's heart is through his stomach. But it much easier to win a heart of a food addict with food.

This is my famous guacamole. The reason I have so many friends, rely a lot on this substance. So why not get more friends and share the recipe.

My guacamole's success relies on the health of the veggies you put in it. The most important is the avocados. Finding a perfect avocado is like rocket science, except they have schools for that and not for avocado picking. What I do to ensure this is to plan ahead. Pick out 4 to 5 avocados that are not ripe yet. It is much easier to get good avacados and make it when they are ready then find a good ripe one. A tool I have been taught is to pick avocados that seem heavy for their size. The heavier they are, the more oils they have and the more flavorful they will be. So for the batch I make I usually use 4 or more avacados. Pick one big tomato or 2 roma tomatoes. This is very important, pick not ripe tomatoes. You want them hard. The ripe tomatoes have lots of juice and this can ruin the texture of the guacamole.

Here is what you need.

4 to 5 avocados
2 roma tomatoes or 1 big tomato (not Ripe)
1 bunch cilantro
1 small green pepper
1 medium onion (any color)
1 lime
1 jalapeño
season salt to taste


Okay so I believe that my guacamole is so likable because it is more like salsa. I use a hand cranking food processor, that is portable. I like how much easier I can control the size of the veggies. We like our veggies to be chopped not minced. I like them to be on the bigger size but you can control the size with your food processor. Chop the tomatoes, half the cilantro, green pepper, onion and jalapeño. I deseed the jalapeño, because we don't like it hot, but if you like it spicy then keep them in. Put all the chopped veggies into a bowl. Roll the lime on the counter before cutting it in half and squeeze half of the lime over the veggies. Mix in the juice. I usually save the other half of the lime and the empty rind for the disposal. In another bowl put the insides of the avocados. If you don't know how to cut an avocado or remove the pit, please watch this video! Once all the avocados are in the bowl, I use a potato masher to mash up the avocado really well. Add 1 to 2 tsps of season salt to the avocados and mix in. You should start with less and taste. Remember your chips will be salty so use caution. Add the chopped veggies and mix well. There you have it! This has fed from 2 to 6 people with big portions. But the greatest part is that if you don't like a veggie or like a lot of one veggie, you can improvise easily. Add or subtract veggies and add more avocados if you add too many veggies. It really is easy. I hope you enjoy this recipe and please let me know if you make it.