Mexanese Mumbo Jumbo

It never fails to amaze me what people put in their guacamole.

I was perusing a blog I frequently read and came across a recipe for "Guiltless Guacamole", that included garlic in it's list of ingredients and suggested adding coconut oil if it's too thick, or ground almonds if it's too thin.

Ok, I know I'm very biased. And I know I prefer simple foods (rotini pasta with a little butter, salt, pepper and a bit of parmesan cheese is heaven!), but really?! Coconut oil?? Ground almonds?? In guacamole??!! There's so much wrong with that suggestion, I don't even know where to start!

Why would your guacamole be too thin? You don't need to douse it in lime juice, it's meant to flavour it and keep the avocado green. Why would it be too thick? Don't you want to be able to scoop the sucker??

I really think sometimes people get so caught up in trying to make things different for the sake of making something different, they forget that on occasion, simple is better. To be fair, I'm not saying adding coconut oil or ground almonds wouldn't taste good and add a new exotic twist, but classics are classics.

For those of you who enjoy the simpler things in life like I do, here's my guacamole recipe, just enough for two, or in my case, just enough for me:

1 ripe avocado, peeled and mashed
1 hot house tomato, diced
A couple slices of medium white or red onion, chopped
A jalapeno, finely chopped added in small increments to taste
1/2 - 1 bunch of cilantro, roughly chopped added to taste
lime juice
salt to taste

Mix all the ingredients in a bowl. Serve immediately or refrigerate in an air tight container for 15-30mins then serve.