Guacamole Dip - Speaking of Game Day...

Abuelita with Memo on a cruiser in NYC Harbor - 1985

Guacamole is not a hard dish to make but it can be tricky if you do not know some things to make it better. Abuelita showed me how to leave in the avocado pits until serving or even always. This keeps the mixture from turning brown too quickly. Another trick she taught me was to NOT use the inner liquid part of the tomatoes as it makes the mixture runny. I probably make this a little different now that I live in the USA mostly because I don't have the ready availability to ingredients she did.

Abuelita's Guacamole Dip:

1 medium onion - diced
1 cup finely chopped cilantro
4 chiles - jalapeno or serrano
4 tomatoes - diced without the liquid
6 avocados - to make it worth wild
1 tsp lemon or line juice
2 tbsp taco mix or chile mix - has all the seasoning needed to complete this dish

Dice the onion into fine pieces place into a glass bowl, add the finely chopped cilantro and lemon/lime juice. Take the chiles and slice down the middle and depending on how "hot" or spicy you want it, remove the seeds and discard. I usually leave the seeds of 1-2 and remove the others. It then makes a mild but rich dip. Next I tackle the tomatoes. Cut down the middle and then into slices. Using a spoon pull out the seeds and liquid and discard. (Or use for something else!) Then dice the tomatoes and add to the mixture. Add the seasoning mix - chile or taco mix. And finally with a paring knife start at the top of the avocado (where the nub is) cut down through and around the avocado. Open and then take a heavy knife and side-stab the pit.  It will release and the pit will come out quickly and easily. Now either remove the thick skin by peeling and dice the slices or take a large spoon and scoop out the pulp of the avocado and dice into the glass bowl. DO NOT MIX UNTIL ALL THE INGREDIENTS ARE IN THE BOWL SO YOU DON'T MAKE A MUSH! Continue skinning and pulping all the avocados then mix everything together GENTLY! Did you remember to keep the pits? Now put a 2-3 pits into the mixture and refrigerate.

Serve within the next 3-4 hours with corn chips or as a salad with a meal. Gotta love the green stuff!