Here’s a Slice of My Life entry that should have come earlier, so you could make Guacamole for New Year’s Eve and Bowl Game parties. But here’s to partying all year round.

When we moved to Arizona from Ohio in the mid 1960s, I started adding Southwestern dishes to my menus.  At restaurants, I frequently have to skip guac because it has onions. I was happy to read that original Mexican quac generally does not have onion–just the Americanized versions.  Although lime might be more common than lemon, I use lemon because that is what I have on hand.

The best hint here, is in how to remove the seed–easily with a deep cut of the knife.

So here’s the process:

Cut into the avocado, pushing the knife into the seed. (Don’t push so hard you’ll squish the other side of the fruit.)

Remove seed from avocado, by lifting up with knife. (I slide the knife through tines of a fork to gently remove the seed and discard it.)

Open the cut avocado and scoop the fruit into a bowl.

Easy Guacamole ingredients: avocado, lemon, garlic salt, hot sauce.  mash together with fork so it still has some lumps. Restaurants with table-side guacamole makers get creative and add all kinds of things. You can experiment, too. Hotter, cooler, more ingredients.

Guacamole served with corn chips.

Happy New Guacamole to you!