For a long time, I hesitated on posting my take on the classic appetizer, guacamole. Mainly because it’s so far removed from a traditional guacamole, I hesitate to even call it that (avocado salsa is more like it).  In fact, a Mexican former colleague of mine completely dismissed the notion that I could even make guac for lack of a Molcajete – a Mexican mortar and pestle made from a highly porous volcanic rock. Apparently, true guac can only be achieved in a Molcajete that has been pre-seasoned with a thin layer of ground poppy seed.

On the other end of the spectrum, you have the Americanized, sour cream filled Applebees version. Not that I don’t enjoy guac in just about all its forms, but given my husband’s affinity for it, I wanted a version that would be a healthy accompaniment to weeknight meals (why adulterate a perfectly good fat with the saturated fat in sour cream? save that room for dessert!). And thanks to Trader Joe’s ridiculously affordable avocados, this has become a staple in our house.

Some final thoughts on my guac/avocado salsa:

1. Once again, a highly South Asian tinged recipe, as is evident by the green chilis (you can sub jalapenos or serrano peppers – whatever you have on hand).
2. With the price of avocados at most places, tomatoes are a great way to stretch a buck if you’re making it for a party (just add more salt and lemon/lime juice accordingly). The creaminess of the avocados will still shine through!
3. I leave mine cubed to minimize browning but feel free to mash it.

Ingredients:

• 1 Haas avocado
• 1 Roma tomato (or half a large tomato)
• 1/4 red onion, finely chopped
• 1 green chili, finely choppedd
• 1 tbsp chopped cilantro
• 1 tbsp fresh lemon or lime juice (about half of the fruit)
• 3/4 tsp salt (or to taste)

Directions