Today is National Guacamole Day, which for some of us adverse to mooshy green foods this is not a big day of celebration and fanfare. But invariably we have loved ones who find guacamole a food of the gods. Actually, guac is a food from the ancient Aztecs who were using the same basalt mortar and pestle we use today to mash and blend the ingredients of that special green concoction. Ahuacamolli is a mash-up of the words ahuacatl (avocado) and mulli (sauce).
Guacamole is one of the first things that comes to mind when people think of Mexican cuisine.
Over the years I have been coerced into making guac for parties. Being a non-guacamole eater, I have had my successes and failures when it comes to finding recipes. The recipe below has been, by far, the winner among my amigos 🏆, even though it may not be an authentic Yucatecan recipe. Hint: It’s the Tabasco sauce that makes the difference.
Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
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And for those who love to get creative in the kitchen, things you should NOT put in your guacamole:
And from all of us guacamole haters: HAPPY GUACAMOLE DAY! PROVECHO!!