Guacamole Recipe

Since so many of you have asked me. . .

I learned the proper way to make guacamole from Ana's mom and grandma in Cayuga, Guatemala.

1) So the most important thing is the quality of the avocados. If they are hard, you can put them in a brown, grocery bag which will help them ripen faster.

2) Start with a big bowl and a cheese grater. Take a small onion (it can be white or red) and grate it with a cheese grater. This will create a lot of liquid.

3) Chop up a small tomato. It doesn't have to be super-small, tabboule-size. You don't have to add in all the juice into the bowl with the onion.

4) Add about three teaspoons of lemon juice and a lot of salt. Stir up the onion/tomato/lemon juice/salt mixture. (Actually, I kind of have no idea about the quantities. . . .I know, I know, what kind of recipe is this?)

5) Some people add fresh garlic (beat with a mortar and pestle). But I don't. I think it's too strong. You can also be daring and put in some chili powder, but be careful!

6) With a big spoon, chunk out the avocado, keeping the chunks as big as possible. And leave in the pits. (It helps keep it from going brown.)

7)With a fork, blend in the avocado with the mixture. Keep it chunky. Avoid at all costs liquidy guacamole.

8) Chop us fresh cilantro finely, and put it on top. Don't mix it in. Some people gag from cilantro, so you want them to be able to get to the guacamole that hasn't touched it.