I can't wait for the beginning of the CSA season. I'm trying to be patient...(toe tapping, fingers drumming on the table...) Ok, maybe I'm not so patient. But can you blame me? Veggies are growing and the first harvest is just around the corner. I am thinking about early season produce like radishes, kale and spring onions...oooh, fresh spring onions. Of course they are easy to incorporate into recipes, and my favorite is guacamole. Many people know it as a dip, but it is also great on sandwiches, as a creamy filler, or garnish on so many things. There are endless interpretations of this dish that began centuries ago as a simple Mayan sauce of mashed avocado and sea salt. This particular recipe, however, comes from my northern Californian aunt who likes to spend her winters at the southern tip of Baja. The flavors are fresh and clean, and despite my previous claims of versatility, this guacamole goes best with a Pacifico, fish taco, and a sunset. Buen provecho!
2 just-ripe Hass avocados 3 green spring onions, chopped 3 cloves of garlic, minced or pressed 1 small bunch of cilantro, stems and leaves chopped 1 large lime, juiced Jalapeno pepper, diced (optional) Sea salt to taste Cut avocados into four pieces lengthwise. Remove seed and peel the skin away from the fruit. Place the avocado in a bowl with the other ingredients and mash with a fork or use a molcajete for authentic texture.