Posted by: Josey Lyne Payne, Esq. | April 25, 2009

Mexican Spring Guacamole


If Indian Summer is the term given to those hot pockets that follow Summer, then what is the exact term for those hot pockets that proceed Summer?  Is there a term?  There must be.  But, in the absence of this term from my personal word bank, I shall dub these moments, Mexican Spring.

Now, Mexican Spring, I think, is even more welcome than its counter part, Indian Summer.  Here in New England, we needed heat.  I’m sure my home wasn’t the only place that required the donning of sweaters and slippers at all times for the past 6 months or so.  That familiar hum of the furnace firing up, every 10 minutes and running for what seemed like hours on end will now be replaced by the hum of lawn mowers, and in the early evenings, mosquitoes arming together with a common goal and mission:  to penetrate the Payne screen-porch.  As long as this occurs amidst those wavy, rising, almost oily lines we all see when we squint our eyes against a warm, golden sun, bring it on.

In the spirit of Mexican Spring, Drin and I decided, in what seems a newly common event in our home; to celebrate with Mexican flair.  Flair around here, for all you newbies,means, food.  We shopped for fresh produce, and of course Tortilla chips, and I got busy.  I have to say, any occasion that ignites a reason for making my homemade guacamole, is indeed a good one.  One heaping tortilla full, and I’ve no doubt you’ll agree and perhaps even shout, “Ole!”

Josey’s Mexican Spring Guacamole

3 ripe avocados
Juice of 1 lime
1/2 red onion, minced
1 jalapeno pepper, deviened, seeded, and minced
3 cloves garlic, made into a paste with olive oil and kosher salt
1/2+ cup chopped cilantro
1 roma tomato, chopped
salt & pepper, to taste

Split the avocados and remove the pit.  Score the flesh in a grid pattern down to the skin, without cutting through the skin.  Remove the flesh with a fork and mash to desired consistency (I like mine a little chunky).  Add minced red onion, minced jalapeno pepper, garlic paste, and lime juice.  Stir to mix well.  Add cilantro, stirring to mix again.  Finally, gently stir in tomatoes.  Season to taste.

split and scored



  1. […] a golden brown. (Broil for a minute or two if desired). Sprinkle with chopped cilantro. Serve with Mexican Spring Guacamole, fresh salsa, and sour […]

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