Homemade guacamole is a pleasant change from the unappealing kind most restaurants serve -- the key is to devour it immediately, before it turns brown.

2 ripe avocados, peeled and pitted
1/2 teaspoon garlic salt, more or less to taste
2 small vine-ripened tomatoes
2 tablespoons fresh lime juice (optional)
1 tablespoon chopped cilantro (optional)
4 chopped scallions (optional)

In a bowl, mash the avocados until they are smooth; there shouldn't be any lumps. Stir in the garlic salt and then add the tomatoes and any of the optional ingredients. Serve immediately with tortilla chips or any Mexican dish.

Emily Craig

Thursday, August 28, 2003

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