Font ResizeBy Dianne Bunis
This month, I covered the ATP Western & Southern Open held in Cincinnati, Ohio, where the top male and female tennis players in the world compete. On the last day of the men's final, my colleague, Bob Payne, brought in a special treat to share with the photography committee (we are all volunteers). While we edited our shots of finalists Federer and Djokovic, we nibbled on the most awesome guacamole. I asked Bob to share his recipe and with the U.S. Open finals this weekend and fall sports starting next, guacamole served with chips goes great with sports.
Bob's Awesome Guacamole
4 ripe avocados (Ripe is when you can press on the outer skin and it leaves a dent, the peel will be a dark green color. Over-ripe avocados have a black peel and are mushy)
1 medium Vidalia onion, diced
1 bunch of cilantro, stems removed, finely chopped
1 to 2 jalepenos (This is to taste, use 2 for spicy), diced
2 fresh tomatoes peeled and diced
2 oz. lemon juice
1 tsp. salt
Cut the avocados open, remove the stone (pit) and squeeze into a bowl, making sure to get the bright green part of the avocado near the peel (this is what gives the guacamole its green color). Use a fork and whip the avocado until creamy. Mix the onion, jalepeno and cilantro with salt and lemon into the creamy avocado. Combine well. Then gently fold tomatoes into the mixture, careful not to crush them. Serve with chips and enjoy!
-- Bob Payne
