Guacamole is a personal thing - some like it spicy, some like it mild, and ALL of us like it with a little TEXTURE.  I love this combination of ingredients, and I also really appreciate the fact that it stays fresh for more than a few hours. 

I’ve decided that produce managers need to get their act together for what they offer (and WHEN they offer it) for SuperBowl Weekend.  I bought these beautiful avocados at a steal of a price - 3/$1.00.  I sorted through the entire end cap for the ripest ones, and they were all the same.  They were hard as a rock until the Monday after the big game. 

I did ask the produce manager how to ripen an avocado quickly.  He suggested putting them in a paper bag with a really ripe banana.  It really worked well - and would have been even more successful had I remembered to DO it before the day I needed them.  It took about a day and a half to bring ROCK HARD avocados to a perfect ripeness for guacamole.  Hopefully I’ll remember that next time!

I’ve found that using a pastry blender mashes an avocado really well, without turning it to mush.  I like leaving it a bit chunky - and that is easier to do with a hand tool, rather than a food processor. 

This guacamole is heavenly on the side of Salsa Chicken (pictured below...) served over baked potatoes.  The link for this yummy chicken recipe is HERE.

Ingredients:

2-3 small ripe avocados (or 2 medium) - seeded & peeled

4-1/2 tsp lemon juice

1 small roma tomato, seeded and finely chopped

1/4 cup finely chopped onion

1 Tbs finely chopped green chilies

1 garlic clove, minced

1/4 tsp salt, optional

Directions:

In a large bowl, mash avocado with lemon juice. 

Stir in the tomato, onion, chilies, garlic, and salt. 

Cover; chill. 

Serve with tortilla chips, or as a garnish with any dish.