We live in a small town on the outskirts of a larger metropolitan area. Since we moved here just about a year and a half ago, many restaurants have come and gone. A pizzeria, two delis, an Italian restaurant, a country kitchen, and a bar and grill have all closed. We still have a barbecue place, a chicken shack, two bar and grills, and a southern style restaurant, along with the usual smattering of fast food and pizza chains. But the restaurants that really do the business here are the Mexican and Chinese places. There are at least three Chinese restaurants that I can think of, and there may be more hidden somewhere in the strip malls. I have to admit that I haven’t been to any of them, and not for any reason in particular, but I’ve heard they are all pretty good. A new Mexican restaurant just opened up last week, which is really a good thing, since the other one is packed every night of the week. I have been to both of these, and I can say they are both pretty good, too. I just have one complaint.
Their guacamole tastes like…GLUE. Maybe it’s something they add to keep it fresh, or some ingredient they put in, I don’t know. I always get it hoping it will be different, but alas, it always gives me the Elmer’s aftertaste. So, I have to make my own because I really do like avocados a lot and guacamole, too. I am a bit of a guacamole “purist” I think, since I don’t like things like mayonnaise or tomato in mine. The recipe I use is from my sister, who made it for me at her house a long time ago, and it is still my favorite. With no glue aftertaste!
Kelly’s Guacamole
from Shortbread
makes about 2 cups
Ingredients
- 3 avocados (Hass variety)
- pinch of salt
- juice of 1 large lime
- pickled jalapenos, diced (to taste)
- 2 cloves garlic, minced
- 1/2 teaspoon dried cilantro, or 1 tablespoon chopped fresh
- 1/2 teaspoon cumin
Directions
- Halve avocados and remove pit. Scoop out into a bowl and add pinch of salt. Mash together with a fork.
- Add rest of ingredients and mix well.
Shortbread 