Guacamole

Here is one hors d’oeuvre even I can truly appreciate. When I was the executive chef of Gourmet magazine, this recipe was almost a staple before lunch, since everybody loved it so much.

Unfortunately, guacamole cannot be made too far ahead of time, even when you take he precaution of adding the avocado pits to the finished dish to keep it from discoloring. One way to prepare ahead is to cut the onion, tomato, cilantro, and pepper and keep them covered in the refrigerator. Then all you have to do is add the avocados, lime juice, salt and pepper about one hour before serving. Put the pits in, cover with plastic wrap, and refrigerate.

I find the California avocados - the ones with the rough, dark skin - creamier and prefer them to the green - skinned Florida variety, which seem more watery. Also - and this is true of all recipes - try the finished guacamole and experiment with the proportions: whether you like more or less hot pepper, lime juice, and so on. It is all a matter of taste - and yours is the best guide.

CAUTION: When you handle the jalapeno pepper, wear rubber gloves and do not touch any part of your face, especially the eyes, while handling it, as it can make your skin or eyes burn.

2 ripe California (Hess) avocados
Juice of 1 lime
1/2 Bermuda onion, finely chopped
1 ripe tomato, chopped
1 tablespoon chopped fresh cilantro (coriander)
1 fresh jalapeno pepper, seeded and finely chopped
Salt and pepper to taste

Cut the avocados in half and remove the pit, cut meat of avocado in cubes then scoop out with a spoon and place in a bowl.

Then add the rest of the ingredients. Combine well. Taste and adjust the ingredients to suite your liking. Serve with corn chips.