Holy Gauca-Moly! (Wednesday - March 10, 2010)

 Doug made this fantastic guacamole when we were Loreto. It was SO good that two of my three avocado haters have become full fledged guacamole converts. The only bad thing about this is that now I will have to share.

When I asked for the recipe I was given the ingredients, but was told that the measurements really weren't calculated... just based on taste. So, I tried to re-create Doug's Divine Dip and was told by my reformed guacamole enthusiasts that I didn't come close to matching Doug's recipe. Lovely. So, since Doug is here in Mazatlan I asked him to show me how he makes his guacamole recipe and I wrote down the measurements and steps... very easy!

I am on a mission to create more converts because guac is healthy, full of fresh and tasty veg, and the fat is high but it is good-for-you-fat... oils that help your skin, hair and joints. And so I have permission from Doug to share what I call his "Holy Guaca-moly Recipe" that is bound to turn the most avid avocado hater into a hungry guac seeker:

"Doug's Holy Guaca-moly Recipe"

Ingredients:

• (2) large avocados
• 2 teaspoons salt
• 1/3 cup finely chopped white onion
• 1 Tablespoon lime juice, freshly squeezed
• 1/4 cup finely chopped tasty pepper, (such as banana, California or serrano)
• 1/4 cup fresh cilantro, chopped well
• 1/2 cup chopped tomatoes

Peel both avocados and remove pits. In a medium bowl, mash the avocados gently with fork and add salt. Mix well. Add onion, then lime juice, the pepper, and then cilantro and mix after each addition. Add the tomatoes last and mix gently to avoid smashing the doodle out of the tomatoes.

If you like garlic, try using garlic salt instead of regular salt. You may want to bump your cilantro measurement from 1/4 cup to 1/3 cup in you are are a major cilantro lover like I am. This recipe is super easy to make and the only effort comes from chopping the veggies well. The flavor is peak and righteous!