Lemons Lemons are one of my favorite flavor enhancers but you need to be careful of the white pith. If you cook the pith, it turns very bitter. Cooking the rind or pulp is fine but never use the pith or seeds. I remember discovering this disturbing fact cooking chicken piccata for the first time. I thought I could enhance the flavor by cooking lemon slices in the sauce but instead I got a bitter taste I couldn't correct with sugar.
I absolutely love my Guacamole Del Rio recipe but it's better suited as a dip than a condiment. It has a very aggressive spice, onion and garlic flavor that could overpower a dish where you just want creamy avocado flavor. This guacamole goes will with tacos, burritos, tostadas or just about any Mexican food you might be making. You could even spread it on a sandwich :)
The most important step is picking out ripe avocados. I've outlined the steps quite extensively in my Guacamole Del Rio recipe so refer to it for assistance if needed. One thing I didn't talk about, however, is what to do with avocados that aren't ripe. Avocados don't ripen on the tree. I often stick them in a brown paper bag. This allows the ethylene gas they produce to help ripen them. Don't stick them in the refrigerator as this will retard the process. In 2 to 5 days you will have ripe avocados!
Mix all the ingredients in a bowl, being careful not to over mix the avocado. You want some chunky avocado in the condiment, not a lifeless bowl of liquified avocado fruit. I often add the diced tomatoes at the end so their structure is not compromised. It's also a good idea not to store your guacamole overnight as it tends spoil, even with lemon juice.
