Guacamole Recipe

Who would ever think you'd hear a complaint about bland food from England? (see Auntie Norma's comments on the last entry). Truthfully, I think the food in England is quite good; but much of it is boiled (as opposed to, say, roasted in olive oil) and I think that's where the bland association comes in. However, no one can call Seriously Strong Cheddar mild!

Anyway, the Guacamole. A standard in Tex-Mex cooking. I used to mix in all kinds of things -- chopped tomatoes, jalepenos, onions, fresh garlic, etc -- making this dip quite laborious. Since acquiring 2 small children, I have streamlined things. And now, when I bring the simplified version to parties, it gets raves and requests for the recipe. Here it is:

Jenn's Guacamole

4-5 ripe avocados, yields to the touch but not mushy
Juice of 1/2 lime
Juice of 1/4 lemon
Generous shaking of Spicy Cajun Salt Mix (i.e. Tony Chachere's)
1/4 c. chopped cilantro

Mash avocados. Stir in remaining ingredients.

Serve with tostadas (corn chips).

If you don't have lemons AND limes, just use one or the other (but I really like both). Also, if you can find cilantro (coriander leaves), you can leave those out too, but it won't be as great.

5 ingredients, people. You can do this!