Guacamole

1999 The Barefoot Contessa Cookbook

Tested in Alice Wootton’s Kitchen

This is just wonderful! The great thing about this recipe is that it tastes just a good using canned tomatoes as it does with fresh, so you can make this in the winter, but now that it's tomato time, give it a try with those tomatoes you've grown or bought at the farmers market. Avocados are very good for you and you will find them in the produce section of the Lost River Market & Deli. Try serving this with some of the wide variety of chips the store has. (I especially like the blue tortilla chips.) I usally make this for parties or even to take to a gathering. It would be really yummy with homemade tacos or as a topping for chili too.

4 ripe Haas avocados

3 tablespoons freshly squeezed lemon juice (1 lemon)

8 dashes hot pepper sauce (I use Local Folks.)

1/2 cup small-diced red onion (1 small onion)

1 large garlic clove, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 medium tomato, seeded, and small-diced (or use ½ can diced tomatoes, drained; use less salt if using canned tomatoes)



Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, 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 f