Chunky Guacamole

Chunky Guacamole

Cinco de Mayo is just days away. Much celebrating is done for this "fiesta". Guacamole and salsa will appear on menus everywhere. I have a little history of the Hass Avocado if you ever face Alex with the $1,000.00 question or the Daily Double on Jeopardy! The Hass Avocado mother tree was planted in La Habra Heights, CA (neighbor to Anaheim) in the 1930's and tended to by postman Rudolph Hass. Hass' pride and joy today accounts for about 95 percent of the commercial crop. San Diego County accounts for 60% of the production of what Americans eat. Florida grows 9% of the national production. A portion of Interstate 15 which passes through the avocado orchards in San Diego County is named, "The Avocado Highway".

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How to buy an avocado: Always check the blossom end for a bright color. If the blossom end is dark, so is the interior. Choose another avocado! It is a snap to ripen avocados. Pop them in a brown paper bag, be patient for two to five days. They should yield to a gentle pressure. Adding an apple or banana to the bag will shorten the time required for ripening. Store a ripe avocado in the refrigerator. Always wash the skin before peeling.

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Chunky Guacamole

Ingredients:

1 medium tomato, finely diced (about 1 cup)

1/2 small red onion, finely diced (about 3 Tablespoons)

1/2 cup coarsely chopped cilantro

3 Tablespoons lime juice

1/4 teaspoon crushed red pepper flakes

Kosher salt

2 large Hass avocados (about 1 pound total), cut into 1/2 inch dice

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Directions:

In a medium bowl, toss the tomato with the onion, cilantro, lime juice, red pepper flakes, and 1 teaspoon salt, and let set for 5 minutes. Add the avocado and gently mash it into the tomato mixture with a fork. Serve immediately with tortilla chips. Makes 2 1/2 cups.