When I was nine, my mom and I moved to a little house in Northern California. That’s where I met Mary. We first met at the bus stop, me in a big fake fur coat (what were you thinking, mom? 🙂 ), and Mary wondering what this furry new girl would be like. Almost immediately we were inseparable. We spent mischievous adolescence together, rambled through high school and college, and, stranger than fiction, married cousins.
She and her husband, Ed (Keith’s cousin), came to stay with us over the weekend. I wanted you to meet her, so I coaxed her into the backyard to snap a couple of photos. Of course this spiraled into silliness, as everything does when we get together.
This guacamole is her recipe. She made it for us once, and it’s been my go-to guacamole ever since. I think you’ll love it too.
Thanks for letting me share the recipe, Mary. Come back soon. xoxo
- 2 ripe avocados peeled, seeded and quartered
- juice of 1/2 lime
- 1/2 fresh jalapeno seeded and minced
- 1 clove garlic minced
- 1 large handful fresh cilantro minced (about 1/3 cup)
- 2 or 3 generous dashes hot pepper sauce such as Tabasco
- 1 firm tomato diced
- fine sea salt to taste
- Combine first 6 ingredients, avocados through hot pepper sauce, in a medium glass bowl and mash to desired consistency with pastry blender or fork. Add tomatoes and stir to combine. Add salt to taste and stir.
- Serve with tortilla chips or as a condiment for any number of Mexican dishes.