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Email Eric 

Email Sharlene:  







Guacamole is the salsa of choice for Superbowl tailgaters, couch potatoes and anybody who loves avacados.  I consider my guacamole to be a salsa, to be used to enhance a meal or in place of salad, but it makes an outstanding dip for any kind of chips, especially when your favorite football team is winning the game.

Guacamole, however, is one of the favorite dips for tailgaters, party-animals or couch potatoes.  If you prefer to use my guacamole as a dip, just mash the avacados finer and dice the remaining ingredients a bit finer.  You can't go wrong with this recipe, as everyone loves it.

Special tool:  Potato masher
Preparation time:  About 15 minutes
Cooking time:  None, but chill in your refrigerator for at least a half hour
Yield:  6 servings

3 ripe avacados, I prefer the Hass variety
1/2 white onion, finely diced; red or white onion can be substituted
2 janaleno chile peppers, seeded, stemed and finely diced
2 cloves garlic, finely minced
1/2 cup fresh cilantro, finely diced
1 teaspoon kosher salt, or more to taste
Juice of 1/2 fresh, squeezed lime
1 tablespoon of bacon bits, optional, but highly recommended if you like a smoky flavor

Peel avacados and remove the seed.  Place in a mixing bowl and mash, with a potato masher, until chunky. Add the onion, chiles, garlic, cilantro, salt, juice and bacon bits (if used.)  Blend well with a large spoon and chill for at least 30 minutes.

Left:  Perhaps not as pretty as I'd like it to appeear in a photo, our guacamole appears in the mixing bowl, blended, and ready to be placed in an attractive serving bowl, alongside a bowl of fresh tortilla chips.

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