About 500 years before avocado toast, the Aztecs made ahuaca-mulli, which is basically what we know as guacamole. It has taken me at least 15 years to perfect this recipe, and it is absolutely my family’s favorite snack to prepare and eat in the afternoons at the campground. The secret is in the seasoning, and keeping it a bit chunky and fun. Too many guacs lack spirit and spunk, and look like baby food. Every now and then minimalism is not best. If you don’t believe me, just drive your golf cart around The Fort during December, and notice how you are actually delighted with the tawdry overabundance of campsite decor. 

There are basically two types of avocados available to us, and those are the Mexican ones (the darker ones), and the Florida ones (the larger ones). The Mexican ones make a far, far better guacamole. Select ones that allow for a good, gentle squeeze, but aren’t overly mushy. Hard ones will simply not work at all.

ingredients

4 ripe Mexican avocados
1-2 teaspoons garlic salt (to taste)
1/3 cup cilantro, finely chopped
2 teaspoons serrano or jalepeno chili, seeded and minced*
1/2 medium Vidalia (sweet) onion, finely chopped
1 fresh lime
1 summer or Roma tomato, diced (leaving seeds in is fine)
1 fresh peach, diced (can substitute 1/2 cup diced peaches in jar)

*for spicy, leave seeds in peppers; for child-mild, omit peppers completely

Directions

Remove skin and pit from avocados, and cut meats into large pieces. Place avocado meat in bowl. In a separate bowl, combine the onion with the garlic salt, chilies and cilantro. Add this mixture to the avocados.

Lightly mash, leaving some chunks in the avocados. Do a taste test, and slowly add a little more garlic salt if needed (be careful). Add in a good squeeze of the lime, but it’s not necessary to use all of the juice of a full lime. Stir in the tomato (Roma tomatoes will work if tomatoes aren’t in season). Blot dry the peaches, and stir them in.

Let the mixture stand for 15-30 minutes to let the flavors absorb, putting one of the avocado pits in (to delay browning of avocados) until ready to serve. Guacamole turns brown over time, and doesn’t hold up well to keeping overnight. However, it is unlikely there will be leftovers. Serve with tortilla chips.