kickass guacamole

2 perfectly ripe* avocados, mashed but not too much

1 tomato, seeds removed, chopped

1 large or 2 small tomatillos**, chopped

1/2 small onion, minced

1/2 bunch of cilantro*** (leaves & stems) minced

salt, pepper, cumin to taste

 

mix it up, let it sit a few minutes to let the flavors come together, devour.

 

*To select a perfectly ripe avocado, try to wiggle the stem button at the top--if it moves, but doesn't come out (like a loose tooth), you're good to go. If it won't budge, you'll need to wait a few days; if the button falls right out, it's probably overripe.

 

**If you're not familiar with tomatillos, which I wasn't before I moved to Tejas, they're those things in the picture up there in the papery husks. When you take the husks off, they look like little green tomatoes--hence the name--but they taste tart, almost lemony but not quite. They're a crucial secret ingredient in the guacamole, if you ask me--they brighten it up and keep it from being too heavy.

 

***If you are one of those unfortunates to whom cilantro tastes like soap, you can leave it out, I guess, but really, you might as well not even bother making guac in the first place.

Done