Avocado Guacamole

As if Sunday evenings themselves are not depressing enough, its raining today... again! A wet sticky climax to a wet sticky week spent swatting flies, watching movies, eating popcorn and motivating ourselves (quiet unsuccessfully) to complete our chores. As with most Sunday evening, this one too ends with the now frustrating realization that MOTIVATING and WEEKEND simply do not maintain pace, because by the time "motivating" finally happens, the "weekend" is as good as gone.

Imagine I have been harping about the oh-so-green avocado all Friday, reminding you how the 50 (or was it more like 20?) nutrients along with heaps of vitamins, antacids and blah blah is so much better than the popcorn you are munching on. Come Saturday, I am all the more convincing, what with my best efforts to describe the bright green buttery flesh that can moisturize even the driest of deserts with its freshness. By Sunday afternoon, I am at my very best, rendering tempting (and 10 fold economic) versions of Avocado Guacamole, yes that smooth buttery melt-in-the-mouth guacamole offered in  Mexican joints, $2 per mouthful. And now that I finally  have your attention and you do want to try something with the Avocados- if only to shut me up- you realize that its late Sunday evening, not the perfect time to be all worked up about Avocados, but perhaps something simpler? See what I mean? That's the kind of depressing gloom Sunday evenings bring.

But then, whichever moron implied that avocado guacamole isn't simple (not me I hope)!

Ingredients for Avocado Guacamole
makes about 300 g
2 Ripe Avocados
3-4 green chillies, (we prefer our guacamole very hot, but you can adjust as per your taste)
1/4 cup mint leaves
2 teaspoon vinegar
1/3 cup sour cream or thick yoghurt
1-2 Jalapeno pepper (optional); pickled jalapeno can also be used
1 teaspoon cumin seeds
salt and pepper

Method to make Avocado guacamole in 2 simple steps

• Peel the avocados and remove the flesh in a blender. The best way to do this is slice the avocados in two halves and scoop the flesh out with a spoon. Make sure you peel out the flesh from right under the skin. This part is the greenest. 
• Add the remaining ingredients and blend the mixture in a blender till it is smooth and creamy  and your own blend of creamy delicious guacamole is ready.
• Taste it. Add some lime juice if required

We just love using this guacamole as a dip for fries and rice cracker, as a topping on our pizza and with enchildas. Mmmmm, am off to dip in it!

This brilliant green guacamole is now adding colour to Simply sensational Food's Red and Green Christmas event