Avocados are right high on my list of favorite foods.  The story goes that when I was a wee one, my mom would mash an avocado and put some on a saltine cracker for me.  I would quickly lick off the avocado and hand back the saltine for a refill.  I would keep this up until the saltine sogged apart.  She didn’t make the now ubiquitous guacamole, just plain old avocado with a little salt was fine for us.

I still will often eat an avocado for lunch with just a touch of salt and a squeeze of lime juice, but every now and then I mix up a bowl of guacamole to serve with drinks or to finish off our favorite burrito dinner.  Since I don’t want to get caught double-dipping, I now eat my chip along with the dip!

Here is a lovely, inviting photo of a big bowl of quacamole that sat in the center of the table last night to garnish our turkey and/or fish tacos.  It makes about 3 cups which is just about enough for me, alone.

4 large ripe avocados

1 serrano chile, stemmed, seeded, and minced or to taste

1 clove garlic, peeled and minced

1 cup cored, peeled, seeded, and diced ripe tomatoes (this time of year I use

            Romas or cherry tomatoes)

½ cup finely diced red onion

2 tablespoons minced fresh cilantro leaves

2 tablespoons fresh lime juice or to taste

Salt to taste

Peel the avocados.  Place in a large shallow bowl and, using 2 kitchen knives, chop into small pieces.

Stir in the chile, garlic, tomatoes, red onion, and cilantro.  Season with the lime juice and salt.

Serve immediately.