The King's real Texas guacamole

Nobody likes an amorphous green blob of so-called guacamole.  Nor should guacamole look like chunky pico de gallo mixed with avocado.  Restaurants like to mix in tomatoes, cilantro, onions, jalapenos, and all other sorts of stuff because avocados are relatively expensive (particularly out of season) and require careful management to serve at the peak of ripeness.  Figure a half an avocado for each person being served.  Like all good things, the key is to keep it simple.

Four ripe avocados*
A couple of limes
Amore garlic paste
A tablespoon or two of hot picante sauce (not the chunky kind)
Salt to taste

Clean the avocados, put into a good-sized glass bowl and some salt.  Don't overdo the salt.  Use a dullish knife to mince up the avocados to bits about the size of a dime - enough that it can be easily stirred with out being too smooth.  Add a dab of garlic paste (or a dash of garlic powder if you must) and the picante and mix well.  Add more salt if necessary.  Use a spatula to smooth the surface and squeeze the juice from one of the limes on top - completely covering the surface with lime juice.  Cover with cellophane tamping the plastic directly on top of the guacamole so there's no air trapped.  Refrigerate until serving.  Mix the lime juice and any of the brown oxidation on top into the well and fluff up the guacamole before serving. 

* A perfectly ripe avocado is still tight within its skin but easily mashed with a fork, about the same firmness as box of cold cream cheese.  Buy them green (firm) and but them in a paper bag at room temperature for two to four days until they're ripe.  Don't assume you can get ripe avocados at the store the day you plan to serve.

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