Guacamole

We just recently experienced one of the dirtiest tricks of food industry again: preservatives. F. F. made an incredibly delicious small bowl of Guacamole and I had a quarter of it with bread. So delighting. I covered it and kept it in the refrigerator. 

The next day it was turned kind of gray! The taste has not been changed so I finished so I finished the rest with another piece (it's usually eaten with Tortilla) of bread but sure it did not as good looking as day one. If you go to supermarkets you see packs of Guacamole which sees made with some 90% Avocado and as long as you look at it and doesn't matter how long you keep it, it will have it's bright green colour. The fact is first of all they make it out of old, really soft and almost mushy Avocados, the ones which have been left and not sold for whatever reason. Then they add different preservatives to prevent it from discolouration. And then of course they add some colour to it. There you have the great colour, brilliant, tasty Guacamole that you can eat as much as you want without even thinking twice how in long run it will affect you.
Guacamole's eyepiece is available everywhere but this is what we use and makes it excellent:

1- 3 ripe Avocados.
2- 1/2 cup diced Red Onion.
3- 2 medium Tomatoes, diced.
4- 1 Lime, (freshly squeezed at the time of mixing)
5- 1 small Jalapeno, finely chopped.
6- 1 cup chopped Cilantro.

Mix all the ingredients and at the end add salt, black pepper and lime juice and adjust to your desired taste.
(Picture: This is the real natural Guacamole made with old Avocados and other ingredients without any chemicals and preservatives. Excellent taste too!)