[Wolf]

Due to the challenge of avoiding meat for a week (I'm up to 72 hours now), I have been making delicious meat-free items, and thought I'd share how to make guacamole, since it's apparently completely foreign to people which is why they'll pay so much for pitiful prepared guacamole and mixes... It's extremely easy to make, too, if a bit time-consuming.

Due to the recent tomato scare, tomatoes are a bit scarce and pricey here, so I omitted them. They're also a royal pain to cut up. If you want them, just remove the seeds and chop the outer portion up, then add it to the remaining items. The seeds and other bits should be thrown in a blender with some extra-ripe tomatoes to make hot sauce or chip-salsa.

Yesterday I made a batch of ~4 servings worth.

Ingredients:
- 3 Hass avocados, remove outer skin and seed.
- 4 Serrano peppers, chopped finely.
- 6 lower portions of green onions (you can use any onion, I just use green because I can't finish an entire red onion on my own; red onions taste good and look better presentation-wise), chopped.
- 1 bunch of cilantro, washed, tops cut off, and chopped.
- 1 lime, squeezed.
- Sea salt, ground finely.

Prep:
- Place avocado, peppers, onions, and lime juice in the bowl.
- Mix thoroughly with a fork until there are no more avocado lumps.
- Salt very lightly and mix in with fork.

I usually use it as a topping for tacos, enchiladas, or eat it with tortilla chips. When consuming with tortilla chips, I top it with a layer of finely crumbled queso freso or moist cotija (there are two kinds, and the dry kind is not good for this purpose), and only give a half-twist worth of salt.

Guacamole should always be kept cool, never heated/cooked, and consumed within 3-4 days of being made. It mellows and becomes more evenly-flavored after a night or so in the fridge. You may omit the lime (though it adds good flavor) if you plan to eat it immediately after preparation, but it cannot be stored, even briefly, in this state.

Fresh salsa is basically the same thing, only without avocados, and you'll usually use jalapeno peppers instead. Again, you don't cook it unless you plan to bottle it, then it's nowhere near as delicious.

For quick guacamole, you can just mix drained fresh Mexican salsa (not the kind you make in the blender, but chopped tomato/onion/pepper/cilantro/lime/salt, which you toss in a bowl and place in the fridge to sit for a while) into mashed up avocado and mix thoroughly.