Holy Fiesta Dip

I was at Devon Market last week for some eatin's, and I noticed they had avocadoes for really cheap. Some were a bit hard, but most of them felt fine, so I picked up three small ones for a buck. That's weird, isn't it? Usually avocadoes are insanely expensive during the summer, so you'd think they would be twice as pricey when it's icy out (rhyme unintended).

Well, whatever the cost, it was nice to pick up something green that wasn't a pepper or broccoli.

The avocado is pretty crazy. Alton Brown tells us Spanish explorers called it "testicle" because they couldn't pronounce the Aztec word; and surprisingly, it is called "the apple of the winter" in some South American countries! That just goes to show you how important research before introduction-writing is.

But Americans most likely favor the avocado not only for its wonderful health benefits, but for what it is absolutely essential: guacamole. Guacamole is one of those foods that is finished too quickly because everyone loves it. Good thing it's super easy to make.

Ingredients:

3 Avocadoes (I used the smaller ones, but 1-2 bigger ones should suffice)
1 small yellow onion
1 tomato
1/4 tsp seasoned salt (like Lawry's)

1. Cut the avocado in half by running your knife around its long half, from the stem to the bottom pear-shape. Separate the halves and pull out the pit. If you swiftly drop your blade into the pit, you can turn your knife and it should pop out really easily.

2. Spoon the meat out into a bowl. Mash it with a knife and fork (both because it's easier to mash smaller pieces).

3. Chop up the onion and tomato and fold into the avocado, taking care not to squash everything--or else it will lose its texture. Season with salt.

You don't necessarily need to eat this with tortilla chips. Slapping it on bread with meat 'n cheese works wonders for lunch, and you won't have to pay six bucks at Rambler Room for it either.