Everyone! I want to share something with the big wide world today. It's this guacamole.
It is so good. And I'm not patting myself on the back saying that, either, because I didn't make it - my friend Willie did.
Imagine that last time you felt just so, so famished, like you needed to eat a bacon cheeseburger with barbecue sauce and fries to stick to that empty stomach ... (Oh, am I the only one who gets that??). That's how a bunch of Willie's and my friends felt after a day of gallivanting around town in Maine while we were up there on a long weekend together last year.
We came back to the house to find a huge bowl of fresh guacamole that Willie and Anna had just made, along with a creamy potato-beet salad (another recipe for another time), which were supposed to be for dinner a few hours later. But we ate all of it in practically no time at all. Anna and Willie were nice and just let us all have at it.
Willie tells me that his mom in El Salvador used to make guacamole this way, and that's how it started. They used to use an herb that grew in their garden in El Salvador, which he's never seen here in the U.S. But the cilantro seems to work well, here, as a substitute.
This year in Maine Willie was nice enough to give me a guacamole-making lesson (let's face it - I'd been waiting on it for a year), now formally documented in this post. Here goes. Tell me if you love this guacamole as much as my crowd does.
You're going to need 5 avocados, 2 medium-large tomatoes, a bunch of cilantro, 1 large red onion, 6 hard-boiled eggs, 2 radishes, 1 small jalapeno pepper, 1 lime (or lemon if you forget to buy a lime like we did), and some salt and pepper.
