Guacamole

I don't really understand guacamole. There are too many foreign flavors. Cilantro? Lime? Raw onion? I prefer parsley, lemon, and my onions caramelized. 

I made it once for company in my single days. It was politely neglected. 

Yet for Han's sake, I decided to tackle it.

My one criteria was that the recipe call for dried cilantro. I abhor the stuff, and have no use for it after taking what I need. Lord Byron provided one.  

I halved the recipe, and based on Han's suggestions put in less onion (I prefer the milder shallot), and all the juice from one lime. I omit the red pepper flakes. My new delightful discovery is sun-dried tomatoes from Trader Joe's—that place is freakin' magical. Magical!  

Avocadoes soften freakishly fast at room temp, but stay inert in the fridge. So I buy them when they are very, very green, and take them out a day or two before I plan on making guac. 

Han has claimed this guac is just as good as store-bought. (Sing-song) naaaaaaiiiiiiled it!  

*Notes: I had rescued a sad avocado from my sister's fridge but didn't have any lime or shallot. I used lemon juice and scallion instead. Han still enjoyed.