Guacamole

Living in a place that can warm up in March and then snow in May I am very hesitant about when I break out the sandals and put away the lock de-icer. When I FINALLY believe summer is coming I make huge batch of guacamole. Usually it is gone in moments if served with friends and Coronas but if there is some left over it freezes beautifully.

• 1/2 red onion
• 4 avocados
• 4 fresh limes
• handful fresh cilantro
• coarse salt
• 1 large roma tomato
• 2 tbsp olive oil

If you have a food processor use it. It makes this entire process a snap.

Finely chop the red onion in the processor. Halve the avocados (if they are not black put them in a paper bag and they will blacken overnight). Use the knife to remove the pit and scrape the contents into the processor with the onions. Squeeze every drop out of the limes over top of the avocados. I usually go very heavy on the lime juice - better too much than too little. The fresh limes are what gives guacamole it's kick and keep it bright green. Nothing is less appetizing than guac that has started to brown. Roughly chop the handful of fresh cilantro and toss in the processor. Quarter the roma tomato and add on top. Sprinkle liberally with coarse salt and drizzle with olive oil. Pulse until desired consistency is reached.

Some people like really coarse guacamole - I like mine quite fine but not pureed. I also do not add chilies or cayenne. I like my salsa really hot and this allows the mild lovers to stick to the guac while the heat lovers can zip things up with the salsa. Oh - and no sour cream for this. Summer is about fresh, not heavy.

Serve with really good quality corn chips and coronas. Summer is here :)

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