Or, how to make friends and influence people.

Or, how to put that pastry blender back to work.


We are in the height of summer barbeque season, and I have found that there is nothing more welcome at such an event than a giant bowl of guacamole and a bag of tortilla chips.  Unlike your typical potato or macaroni salad, guacamole is a creamy side that is able to withstand the heat on the picnic table.  With chips or slathered on a hamburger, guacamole is a delicious addition to your plate.


I mentioned in my last post that mashing avocados for guacamole is one of the non-conventional uses I have found for the humble pastry blender.  A potato masher will also work.  Guacamole lends itself nicely to improvisation and personalization.  Experiment with different degrees of “mashing” of the avocado to find your desired guacemole texture.  Add more or less jalapeno, perhaps including some seeds for extra heat.  Have fun with it!On a final note: cilantro.  Many would say cilantro is essential to good guacamole – that it adds a freshness that brightens the entire dish.  However, I have listed it as an optional ingredient because there is a portion of the population who are genetically predisposed to find the taste of cilantro… distasteful.  Specifically, it tastes like soap!  If you hate cilantro, but are looking for a way to add some of that fresh and bright flavor to the dish, try parsley instead.



3 ripe avocados, halved, peeled, and pitted

1 small tomato, diced

½ jalapeno, seeded and finely diced

¼ cup diced red onion, diced

½ lime

1 clove garlic, minced

½ teaspoon salt

½ teaspoon cumin

½ teaspoon ground cayenne

Chopped cilantro, to taste (optional)



• In a large bowl, combine the avocados, diced tomato, diced jalapeno, and onion. Squeeze the half lime over the vegetables to add the juice to the mixture.  Add the garlic and spices.  Use a pastry blender, potato masher, or other similar tool to mash, mix, and combine the ingredients to your desired consistency.  If using cilantro or parsley, stir into guacemole, and serve.

3 Responses to “Guacamole”
  1. Coni says:

    I have recently discovered guacamole makes an excellent sandwich condiment. My latest is turkey and guacamole on whole wheat….yummy!

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