New Template, and Guacamole

So I was browsing the template choices and decided that this particular style was easier on the eyes in style, color, and layout. Hopefully those of you who read my blog, thank you, find it better as well.

I actually made some guacamole tonight because I had way too many hass avocados that were already ripe (about 10-ish in all) and I needed to clear out my fridge before I ran out of space for leftovers, or something along those lines. Sorry I don't have any picture, but I do have enough to make it again so I can probably just put those up with this post ^^.

I made a mental note to myself to get a lemon while at the super market today, but, as my brain is always full of other useless information pushing the more important things out, I forgot. Solution? White vinegar! It actually added a nice pleasant zing to the guacamole without adding some kind of overbearing flavor or taste, since it was white vinegar, which has a cleaner taste than others, I feel. I could almost go as far as say that it tasted better than when I had made guacamole with lime or lemon juice as the acid. Other ingredients included some garlic, a little yellow onion, a pinch of salt, and a jalapeño pepper (since my sister can't take a lot of heat =_=, which is a complete opposite from my mom and me. Though I can't take a lot either, I still like the feeling and taste spice adds to foods ^_^). No cilantro this time either, since my sister is going to be eating this too >_<. I like my guacamole creamy with some chunks in it. I mean, how fun could it be to eat a completely smooth guacamole, right? But if you insist on smooth, just smash it into a pasty oblivion @_@! And, depending on how you look at it, you can either release stress, or you could end up getting really frustrated with trying to cream it.
Recipe: Chunky Guacamole

• 3 ripe medium hass avocados, cut in half and pitted


• a little less than 1/2 tsp of salt (I don't feel it's necessary to put a lot of salt since whatever you eat this with would probably have more than enough sodium to compensate)
  
• 1 medium jalapeño, seeded and finely minced
  
• 3 medium cloves of garlic, finely minced
• 2 1/2 tbsp white vinegar
• 1/4 medium-large yellow onion (or any other kind of bulb onion you prefer), minced (makes it easier to mix and keeps people from suddenly stumbling upon a large cache of onion flavor x_X)
• cilantro, roughly chopped/minced (optional)
  
  

1. Spoon flesh of 1 avocado into a bowl (or whatever your using to mix). Add the salt, 1 tbsp of vinegar, garlic, and jalapeño. Cream/smash into a smooth consistency with the spoon and a fork. Set aside.
2. With a knife, score the rest of the avocado halves into ~1/2" vertical and horizontal lines, making a grid pattern. Then, using your trusty spoon, scoop the scored avocados into the bowl with the creamed avocado "paste". Add the 1 tbsp of vinegar (if using), cilantro (if using), and the onion. With your fork, or spoon, mix until combined, being careful not to destroy the cubed avocado pieces; however, you can mix it until it reaches the chunkiness...or smoothness, you prefer). If the taste isn't "tangy" enough, add the rest of the vinegar (or more to taste).

Done! Simple, yes? At least I would hope it was relatively simple @_@;

This makes a good amount. Enjoy it with your favorite party chip, spread on toast, on your bagel, on your burger, in a sandwich, in your wrap, by itself ^_^, etc...