I have fruit envy. I get especially jealous around this time of year, and well into the fall, of other people’s fruit trees. I can only imagine what it must be like to have an over abundance of cherries, plums, apples, or even avocadoes. Can you only imagine what it would be like to have too many Haas avocadoes?!! I can hardly process that thought. How can one have TOO many avocadoes? Boggling.
But, you know the grass is always greener. I’m sure there are people in other places who dream of growing citrus, Meyor lemons, papaya, and mango in their back yards. Florida has avocadoes too, but they’re not the same as Haas…not as rich and buttery. I wish I could swap; I don’t even like mangos. Sigh.
Last night hubs and I made fajitas on the grill. I my opinion, no fajita is complete without guacamole. It’s so easy to make, yet it’s a personal thing. Some people like it lumpy, some smooth. Some want it with jalapenos, some not. Some say tomatoes are a no-no, others wouldn’t call it guacamole without it. In all cases, you need slightly soft, fresh avocadoes; they should have a little give when you squeeze them.
3 ripe Hass avocadoes
3 fresh tomatoes, chopped
¼ cup minced red onion
½ cup chopped fresh cilantro
½ to 1 fresh lime, squeezed
1 small jalapeno, minced (rib and deseed if you don’t want the heat!)
Cut avocadoes in half, stem to core, and remove the pits. Scoop flesh out with a spoon and mash till lumpy in a bowl. Add tomatoes, onion, cilantro, lime juice (to taste), jalapeno, and salt and pepper to taste. Mix well with a spoon; keep refrigerated.
Dig in with some chips!