Here is the guacamole recipe for Annabel’s “GuacaTero” First, it’s not real guacamole unless you use Hass avocados, preferably from California. It’s usually hard to find avocados that are ready to go when you get the urge but you are more likely to get lucky finding ready ones at most Latin markets. I suggest you find your nearest Latin market either way as they are a great source for unique fresh spices and herbs. Here are my two favorites: Pompano Beach, west of I95 – Mexican Supermarket Oakland Park, east of I95 – Tortilleria Mexicana A ripe avocado will have some give when you grip it but not so much that it feels like yogurt. If you get them a few days ahead you can put them in a paper bag and store in a dark place in your cabinet. Here is a good link: How to Tell If an Avocado Is Ripe Once you’re ready to make your guacamole the first thing that needs to be done is to roast your corn. We usually just get canned corn but if you prefer fresh corn or even frozen corn that’s fine also. Spread your kernels on a pan and drizzle them with oil. We use extra light virgin olive oil but you can use vegetable also. Then sprinkle kernels with some paprika and place in the oven and roast at 350 degrees for about 15-20 minutes. This helps get the moisture out of the corn so your guacamole does not become watery. Then broil on low to get skin lightly crisp. This will give the guacamole texture. Remove from oven and let it cool down. While you wait you can start cutting up your other ingredients. Chop your red onion into small pieces and place in a small bowl. Cut the tomato making sure to have as little of the wet pieces as possible and place that into another small bowl. By having your ingredients in separate bowls it will make it easier to make sure you don’t put in too much of one thing that over powers the star, the avocado. Cut your avocado in half, long way, and twist open. The seed will be in one half. The best way to remove is to take a careful whack at it with your knife and twist. Scoop out all the “meat” down to the skin. That dark meat is tasty so you want to make sure you get it all. Then drop into the bowl where you will do the mashing. Add ingredients one by one so you get the right proportion and stir around with a fork. You can mash together to your preference, we prefer it a bit more chunky. Once everything is married to where it looks proportional you will add your spices. Do the salt and pepper first then the garlic and finally the chili. These are all to taste so you be the judge, do it a little at a time. Chop up however much cilantro is right for the amount you have made and then finally top it off with some lemon juice. This gives it a nice tang and helps keep it fresh. Enjoy!