My sister Debbie found the following recipe while cleaning out her files and passed it along to me. It has since become one of my most treasured possessions. The recipe that follows is EXACTLY as transcribed from my father's hand written recipe including the introduction. There are only two words (in parentheses) that I added for clarification only. The rest is all Dad. It is a masterpiece of recipe writing done in a way that only Dad could do (note large crockery bowl in list of ingredients and little tomato lesson in step two). It never fails to bring me to gales of laughter whenever I read it and it more than any other item reminds me of him. It is therefore with pride that I present the following "unselfish sharing of valuable data":

"This recipe was brought back from the interior of Mexico in the 1920's by American hunters who stopped at a cantina for food and drink and there found a large bowl of guacamole on the bar for the customers' pleasure. The cantina owners wife was gracious enough to share her recipe and once again we find another pleasure in life due to the unselfish sharing of valuable data."

ingredients

  • 1 clove garlic
  • 3 large ripe red tomatoes, cubed 1/4"
  • 4 to 5 avocado, very ripe
  • 2 stalks celery, finely diced
  • ½ medium onion, VERY finely diced
  • 1 to 1-½ teaspoon picante sauce
  • garlic salt or (garlic) powder
  • 1 large bowl, crockery is best

directions

1. Rub bowl with garlic, then chop the pieces finely and put in bowl.
2. Cube tomatoes, place in colander and shake well. This is VERY IMPORTANT and the secret of good guacamole. Tomatoes have a high liquid content and will cause puddles of liquid to rise to the top when the guacamole is curing. Also, tomato seeds lend a bitter taste to food. Leave the tomatoes in the colander for now.
3. Peel avocados, place in bowl, and mash well with a fork.
4. Give the tomatoes a couple of good shakes.
5. Chop celery fine and dump in bowl.
6. Again--shake the tomatoes.
7. Chop onions VERY fine and dump in bowl.
8. You guessed right! Shake the tomatoes.
9. Now put tomatoes, salsa, and garlic salt into the bowl and mix well.
10. If time permits, place guacamole in refrigerator to cure for 2 to 3 hours.
11. Serve on lettuce leaf or in bowl with (fried) tortilla strips as a dip.

MacGourmet downloadDad's Old Mexico Guacamole. To import, drag image to your MacGourmet recipe box.

source

Dad

servings/yield

10 servings