My friend spent the past three years living in Mexico. And, while she came back to the the States speaking very little Spanish, she did know something much more useful in my book—how to make the perfect guacamole. Just a few ingredients are needed, so be sure to find the freshest vegis and use the avocados when perfectly ripe. You may add additional hot peppers for spice, but I find adding at least one red pepper adds great color. To serve, I drizzle a few tortillas with olive oil, sprinkle with salt and chili powder and broil until golden brown and crunchy.
3 ripe avocados, peeled and pitted
the juice of 2 limes
1 t salt
1 T chopped cilantro
1 hot red pepper, minced
In a medium bowl mash avocados, lime and salt until blended, but slightly chunky. Add cilantro and red pepper and mix well. Transfer to a serving bowl. Enjoy with pitas and fresh cut vegis.