This recipe is for my mom, who has just recently become acquainted with the insides of the avocado.
1 medium tomato, peeled (I usually don't bother to peel it)
2 ripe avocados, black or green skin (about 2 lb)
3 Tbsp finely chopped, canned green chili peppers
1/2 cup finely chopped onion
1 1/2 Tbsp white vinegar
1 tsp salt
1/8 tsp pepper
Cauliflowerets, celery sticks, carrot sticks, or chips for dipping
In medium bowl, crush tomato with potato masher. Peel avocados, halve crosswise and remove pits. Slice avocados into crushed tomato. Crush with tomato until well blended. (We like ours a little chunky.) Add chili peppers, onion, vinegar, salt, and pepper. Mix well. Refrigerate, covered, until well chilled, at least one hour. Serve guacamole with vegetables or chips for dipping, or use it to top a salad of shredded lettuce.
I've made this recipe for years, but until last week my mom had never prepared anything with an avocado. I was explaining to her on the phone what to do with it, the best way to take out the pit ("It's as big as a baseball!" she said), and that you can use toothpicks to suspend the pit with its end in a jar of water and let it grow pretty leaves ("How could you get toothpicks into those things?").
You know, you're never too old to try something new. I've never eaten a pomegranate, but now I am inspired to figure out exactly how to do that. I hear they're pretty good!
How to grow an avocado tree
How to eat a pomegranate