Guacamole

Here is a very basic but delicious version of traditional guacamole. The key to great guacamole is choosing the right avocado, and being careful not to use it before it is ripe. Peeling an avocado is really simple with this technique: Press a sharp knife into the stem area of the avocado as if you were going to chop it in half from the top-down. When you reach the pit, turn your knife around the pit down one side, around the bottom, and back up to the stem cut you started with. Your avocado should look like two halves held together by the pit, one continuous cut separating the halves. Now, grab a half in each hand, and turn in opposite directions to break one of the halves from the pit. Place the half with the pit still attached on a cutting board, and use your knife like an axe to cut into the pit with one short blow. Your knife should be embedded in the pit. Hold the bottom of the avocado and turn your knife to break the pit from the half. Scoop out the goodies with a spoon!

2 ripe, soft avocados
1tsp lemon juice (or to taste)
1tsp lime juice (or to taste)
Dash of Habanero or Tobasco hot sauce (to taste)
2 TBSP Fresh Cilantro leaves, chopped
Fresh pepper to taste
Salt to taste


Scoop avocado into a medium bowl. Add all other ingredients, and press avocado into the bottom of the bowl with the back side of a fork until the mixture is a consistency you are happy with. Serve!

Remember, avocado plus air equals brown. Take care to cover remaining guacamole as soon as you serve it.