“Summer has filled her veins with light and her heart is washed with noon.”
-C. Day Lewis
Guacamole is basically mashed avocados that began with the Aztecs in Mexico. No one said copious amounts of it are good for you, but God, it’s good. Especially after a long day in salt water and sun. Pick the ripest avocados you can and use the freshest cilantro, tomatoes, and limes when you’re looking for something to mimic a summery cantina style guacamole.
Cantina-Style Guacamole // serves 6
3 large Haas avocados, halved and pitted
2 Roma tomatoes, diced
1/2 red onion, diced
3 green onions, sliced thinly
2 cloves garlic, minced
1 red chile pepper, diced
Juice of two limes
1/4 cup cilantro, chopped
1/4 teaspoon cumin
1/4 teaspoon sea salt
In a large bowl, mash avocado. (Use a mortar and pestle if you have one.) Add lime juice, cumin, salt and blend. Fold in tomatoes, red onion, green onion, garlic, chile pepper, and cilantro until combined. Serve with tortilla chips and chilled beer.