I had always been intrigued by Avocados—it’s such a strange fruit. Rough and bumpy, but with paper-thin exterior shell to protect the soft, green, buttery goodness inside. Every bite into a ripe avocado feels like a hug from a fluffy kitten. The first time I ever had Guacamole feels like so many lifetimes ago, on one of the first few dates of a long term relationship. I pretended like I was a Mexican food aficionado even though my experience didn’t extend much further than whatever passes for nachos at the Liverpool, NY, Taco Bell.
It was at a little hole in the wall in that part of North Manhattan that doesn’t really feel like Manhattan. I was on what I imagined to be my best behaviour, and had been extra careful to not stain my clothes, at least until that point. And then this green goop with chips was placed in the middle of the table. I wasn’t too sure, but I jumped in because I felt like it would be great. I was hooked, on the Avocados and the person sitting on the other side. And I know, at least, I will always have Avocados!
1 Clove Garlic (optional)
1 Tsp Lemon juice
¼ Cup Onion chopped
1 small Chili (Chopped really fine)
⅓ cup Tomato chopped
2 Tsp Cilantro (Coriander)
Salt to taste
Peel Avocado and dice it
Add all ingredients to a bowl and mix it breaking the avocado into a paste
Make a homogeneous mixture and serve it with tortilla chips (hopefully not Tostitos)