Guest Author - Amy McDaniel

Real guacamole has only three ingredients: mashed avocado, lime juice, and salt, and the proportions each can vary according to taste. In other words, real guacamole is simple. No recipe required.

Tomato, chili powder, jalapeno, black pepper, onion, cilantro, cumin, sour cream, pistachios, goat cheese, garlic, mayonnaise. Put extras in if you want to, but keep in mind the best things are often the most straightforward. Guacamole, the roots words of which mean "avocado sauce," has been around since before the Spanish invaded Mexico. It is an Aztec dish, invented at a time when black pepper was not even available in the New World. Guacamole with no flavorings besides lime juice and salt is the genuine article.

I am not one to insist on authenticity. The mainstays of many cuisines were invented after new foods were introduced from other parts of the world. Try to imagine Thai curry before the chili pepper came to Asia! But real guacamole is an example of something that they got right the first time around. I used to put onions, tomatoes, and cilantro in my guacamole, but I have come to prefer the real thing. Think of like a condiment than can complement many dishes, rather than simply a dip that acts almost like a side dish all its own.

The acid in the lime juice preserves the color of the avocado and also cuts into its fatty taste. As for the salt? Who needs to ask? It works its usual magic. Salt brings out and enhances the bright flavor of anything and everything it touches.

Do me a favor and try it this way. It may take a little getting used to, if you are used to tons of garlic and spice. This, though, is what avocado sauce should taste like.

The Method (not exactly a recipe)

Begin with ripe avocados. This is the most important step: the avocados should give when you squeeze them gently, even through their skin. The most reliable, and most common, variety of avocado is Hass. If the avocados are not ripe when you buy them, place them in a brown paper bag for two to three days to ripen them faster. Plan ahead! The avocado is overripe if the seed shakes around in the fruit. Each avocado will yield about 3/4 cup guacamole.

Halve the avocados lengthwise, twisting to separate the halves after cutting around the seed. Remove the seed and peel the halves. Place in a bowl and mash with a fork. Think about what you are using the guacamole for: if it is a dip for chips, you may want to leave it on the chunky side. If it is a filling for tacos, make it smoother, if you like.

Add fresh-squeezed lime juice and salt and combine with the fork. The ratios depend on your taste and, of course, on the size of the avocados. Start in the vicinity of one tablespoon of lime juice and 1/4 teaspoon of salt per avocado.

Serve immediately, or place plastic wrap directly on the surface of the dip and refrigerate up to four hours.