There are many things wrong with me… That much is true. I’m terrible at exactly 100% of sports, 88% of conversation-making and 93% of general life skills. But the guacamole-making part of my brain works like a fine-tuned DELICIOUS machine.
I heard Paula Poundstone make a joke on Wait! Wait! Don’t Tell Me about how the time between when a cantaloupe is not ripe enough to the time it turns to mush is about 10 minutes. I think the same can be said of avocados… Tricky, tricky cheeky monkeys.
That was the show with Michael Pollan. Speaking of, I hate to go all Stuff White People Like on you, but have you read this yet? It’s important.
Oh yeah, avocados. As you can see, this is real food that comes from a plant, and it’s delicious even if it’s a bit past its prime.
Chipotle gives a classic a whole new twist. The only downside is that if you use too much chipotle (which is red in color), it’ll turn green guacamole brownish… Not that there’s anything wrong with that. Brown is still delicious.
4 small or 3 large avocados
1/2 of a red onion, chopped
1 large tomato, chopped (get rid of the slimy guts beforehand, too)
1 small clove of garlic, minced
1/2 to 1 whole fresh jalapeno or canned chipotle pepper, minced
Juice of 1/2 of a lime
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Mash avocados, stir in the rest of the ingredients… Duh, simple. I know you know what to do.