Guacamole

Shortly after my husband and I moved to Texas, we were having dinner at a friend's house.  We were asked to "bring the avocados."  We had no idea what we were doing -- we're from Philly... we do hoagies and cheesesteaks.  I wasn't even 100% sure what avocados were...?  So my husband and I searched the produce and happened upon 3 nice, bright, green avocados.  Proud of ourselves, we brought them to our friend's house, where they proceeded to laugh and scold us about how these "nice, bright, green avocados" are nowhere near ripe, to which my husband replied, "But guacamole is green!"  We all had a good laugh, and the avocado experts from Texas went out and got ripe ones.

After living in Texas for close to 15 years, just a few hours from the Mexican border, one would think that avocados became a daily part of our diet.  Oddly enough I was never too crazy about them.  I was intimidated by them, having never tried them in the past.  But six months ago I discovered them.  Boy oh boy, did I discover them.  I always wanted to like avocados -- they have amazing health benefits: heart-healthy fats (so it's okay to indulge!), lots of potassium (think regulated BLOOD PRESSURE!), lutein (think EYES!), and they have a lot of vitamin B, which is terrific for fighting off infections, and keeping your immune system in tip-top shape.

I started out simple with avocado toast, and later discovered all the different ways to prepare the avocado.  I finally managed to get it just the way I wanted it: loaded with healthy, crunchy veggies, and screaming with flavor!  Feel free to change things around, or add any other ingredients you think will make it even more amazing.

Venditti Guacamole:

• 2 ripe avocados
• 1/4 cup red onion, chopped
• 1/4 cup red pepper, chopped
• 1/2 bunch cilantro, finely chopped
• 1/2 small, seeded jalapeño pepper, chopped
• juice from half of a lime
• Salt and pepper to taste

1. After cutting the avocado in half, remove the pit.  Scoop out the pulp with a spoon or fork and place in a medium bowl.  Mash the avocado, until desired consistency has been achieved.
2. Add lime juice, peppers, onions and cilantro and mix thoroughly.  Add salt and pepper to taste.
3. Enjoy with chips, as a spread, with your favorite Mexican dish, or on its own!
4. This can be refrigerated for up to one day: put the guac in a bowl that has an airtight lid.  Gently place plastic wrap over the guacamole; press down so as not to let any air get into or out of the plastic; put the lid on tightly, and store.