Guaccamolo (Guacamole)

I was on vacation with my father here in the US and we decided to make guacamole. When I introduced the word "guacamole" to my father he never really picked it up. In fact, from the beginning he decided to give it his own Italian name: "Guaccamolo." I haven't been able to call it anything else since then.

Ingredients:

• 5 avocados
• ¾ cup finely diced red onion
• ½ cup finely chopped cilantro
• ½ lime, squeezed
• 2 small tomatoes, chopped into very small cubes
• Salt and pepper to taste

Procedure:

When picking the avocados make sure to get those that are ripe. There are two ways to tell if they are ripe: The color of their shell is so dark it could almost be considered black, or they are soft to the touch. The latter is a better determinant since it can happen that avocados have a dark shell but are still too firm on the inside.

Cut the avocados in half along the longer axis and around the seed. Don’t try to cut the seed, it’ll come out easier if whole. Remove the seed. You can either peel the shell off if the pulp is still firm enough to stay together or you can scoop the pulp out. Place the flesh into a large bowl along with the diced red onion, the chopped cilantro, and the juice from ½ of a squeezed lime (lime juice from a bottle can also be used, ~ 2 tbsp perhaps).

Mash the contents until you get the consistency of a dip, some small chunks are allowed. In fact, some prefer chunks in their guaccamolo.

We add the chopped tomatoes after mashing so the tomatoes can maintain their shape. Add salt and pepper as you wish.

Enjoy!