Guacamole

I love avocados in just about any form, and guacamole is no exception. I always make mine fresh, from whole, ripe avocados. Avocados are a great source for monounsaturated fats--which are the healthy fats. They also contain 20 other vitamins and minerals. To select an avocado, it should be heavy, the skin should be intact, and it should have some give to it, when you press lightly with your thumb, like a tomato or a very ripe pear. If they're very hard, you can still buy them, and place them on your countertop until they soften and ripen. Ripe avocados will keep in the refrigerator for about a week until you should really use them up. Most Haas avocados will have a dark green/brown/black "alligator" skin when they're ripe, but are much more green when unripe. Avocados are also one of the fruits that the USDA states do not need to be bought organic, because there is often little pesticide residue in the fruit flesh. Just be sure you wash the surface skin of the avocado before cutting, otherwise, you'll transfer anything on the skin to the flesh when you slice it. Avocados are available year-round in most grocery stores, but when they're in season (starting in late spring), you can often find them very cheap. Stock up! They also make great food for babies and toddlers because of their mild, buttery taste.

This recipe makes enough for 4-6 adults as part of a side dish or appetizer for party

4-5 ripe avocados
1 tsp (or more) Tabasco or other hot pepper sauce
1-2 tbs Southwest style seasoning, adobo, or cajun style seasoning
1 tbs lime juice (or juice from about half a small lime)
3-4 tbs sour cream (optional, omit if making dairy-free)

Slice avocados in half, remove pit. There are a number of ways to do this. Since the avocados are going to be mashed, it doesn't matter if it comes out pretty. I usually just hold the avocado half in one hand, and pry the pit out with the thumb of the other hand. Peel or scoop the flesh out of the skin (again, you can use your hands) and place it into a bowl. Mash avocados with your hands to achieve whatever texture you desire. I like mine very smooth. Add Tabasco, seasoning, lime juice and sour cream (if using) and stir to mix well. If you are not serving it immediately, cut a piece of plastic wrap big enough to fit into the bowl and up the sides. Press the plastic wrap onto the surface of the guacamole so that the plastic wrap covers the entire surface, and there is no air exposure. Then, you can either wrap again, or add a top to your bowl. The browning of the surface of guacamole won't affect its taste or texture, just its appearance. If it begins to brown, simply stir the surface to mix with the rest.

Serve with white corn chips, or add to a burger or sandwich.

Another trick: When you're done mashing the avocados, wipe as much of the flesh as you can off your hands, and simply rinse your hands rather than washing with soap (your hands should have been clean before starting to prepare!), and rub the leftover flesh into your fingers. The avocado oil is great for the skin.

www.avocado.org