Stanford Guacamole

This recipe has evolved from my Mountain View days, and as simple as it seems, has always received good reviews. I seem to remember using the New York Times Cookbook and Sunset magazine to get started. Diced tomatoes and finely chopped garlic have made appearances over the years, but the basic recipe below has been the old standby.

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1 Avocado, large and ripe

1/4 cup Onions, finely chopped

2 Tbsp Lemon juice

2 Tbsp Mayonnaise

10 Drops Frank's Red Hot Sauce or Louisiana Sauce (Not Tabasco)

Jane's Crazy Mixed Up Salt and Lawry's Seasoned Salt to taste.

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1. Mash the avocado with a fork until almost smooth but a little "lumpy". Then mix in the other ingredients. Serve with corn chips.

I try to avoid making Guacamole that is too pepper hot or too garlicky. Instead, I like to offer salsa and peppers on the side to satisfy my guest's individual preferences.

Stanford Guacamole