guacamoleGreen mush is delightful. The longer we are living in the Southwest, the more we adopt the food styles of this spicy region. Although not all flavors of Southwestern cooking are intuitively delicious–for example the pungent aromas of corn tortillas or cilantro–we loved guacamole from the start. It consists of mushed up avocados and a few other things.  And avocados are good for you.


  • 3 avocados
  • 1 (or 1/2) clove garlic, grated
  • 1/2 jalapeño pepper, grated
  • 1/2 lime (juice)
  • 5 sprigs cilantro, chopped
  • 1 small tomato, diced
  • salt to liking

Halve the ripe avocados. They should have a creamy consistency. If you bought hard ones, leave them to ripen at room temperature. You will develop the right eye and touch to determine the avocados’ ripeness.

Scoop out the avocados with a spoon into a mixing bowl; mush the pieces, but leave some chunky pieces for diversity. Then add the other ingredients, salt to liking, and stir it all well together. Serve the guacamole in a pretty bowl and have tortilla chips ready.

TIP: I use the MICROPLANE grater/zester for just about any grindwork. My jalapeños may be frozen, and that works too.

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