Avocados from Chile
Small, grape like tomatoes from our backyard, Texas
Chilli-Garlic powder from home, Nandyala
Key limes from Mexico
Himalayan crystal salt probably from Himalayas
This is such a culinary bounty from different parts of the world. The moral to this melting pot: It does not matter who you are, what your origins are, or what you imagine you can do. Destiny awaits and you will be rewarded for embracing complexity through simplicity of flavor.
With this nugget I wish you a sensible weekend.
Guacamole ~ My Version
2 ripe avocados
1 dozen grape tomatoes
1 teaspoon garlic-chilli powder
2 key limes for juice
4 sprigs of fresh cilantro, finely chopped
1/4 teaspoon salt or to taste
Cut avocados to half, and remove the flesh from the pit. Place the avocado in a bowl. Add the garlic-chilli powder, lime juice and salt. Mix and mash the avocado with a fork or spoon.
Add grape tomatoes and cilantro. Combine well. Chill the guacamole to preserve before serving, if prepared ahead. Serve at room temperature for best taste.
Jalapeno Guacamole from Sreelu