Cookin' With Leo

By Leocthasme

Well, I get the word from last month's column that most of my Yankee Friends would not touch the Hot Peppers with a 10 foot pole. Figures, most of them put beans, cheese, and crumbled crackers in their Chile anyway. So, how would they ever know how good Tex-Mex stuff is? They usually avoid it like the plague, because they just have it in their mind that everything in Texas or Mexico is not edible because it is automatically HOT.

Well, it ain’t, and if you Yanks start lookin’ around a bit you will discover that you eat a lot of Tex-Mex COOL inventions. And here is something you Yanks eat a lot of and like it too. There are probably more ways to make Guacamole then there are towns in Texas, and you will find every kind of binder from Mayonnaise to French Dressing in it, but let’s not be deceived. The real McCoy just depends on a nice ripe Avocado and no binders whatsoever.

So, here is a real Tex-Mex, developed by me, Leo C, that is, recipe for Guacamole. And, since I am a alien Texan, what snuck across the border from Missouri, and liked Guacamole made in Missouri as much as I like it even if it is made in Texas, I made up my own recipe for Yanks, Texans, Mexicans, and even them Californians what like Mayonnaise on and in everything.

Here is what you need:

2 very ripe Avocados, peel ‘em and save the seeds, you may need them if you are not going to use the mix right away.

1 peeled, green Chili Pequin, ground fine

Juice of 1 fresh Lime

2 medium tomatoes, peeled and chopped

1 small white onion, chopped fine

Salt, to taste.

And, here is how to do it:

Mash the Avocados with a fork, not too fine or smooth. Add the other ingredients. Mix and mash together with the fork. If you are not going to serve it right away drop the seeds back in the mixture and refrigerate it. The seeds will keep it from darkening. Cover it tightly ‘til ready to use.

And for my Yank pals, remove the seeds before dipping in. And, don’t save them, they just won’t grow north of Texas.