1 May

I love Guacamole. Absolutely love the stuff. I could eat it all day, but only when it is made correctly. And by correctly I mean how I like it. My husband doesn’t like it how I like it, so while he’s been gone, I’ve been eating my wonderfully fresh and garlicy guacamole… the bowl full. You should experiment and see what you like in yours.
This brings me to a funny story. I was in college (probably my junior year) and I was making something that required raw garlic–probably guacamole or hummus. Anyways, I had a cold so I kept adding more and more garlic to it because I couldn’t taste it at all. Finally, 4 cloves later, I could finally taste the garlic. I offered some to my roommates and after one bite they started coughing and turning red–couldn’t handle the garlic! My poor roommates! Haha. Smart me! By the way, I ate the entire bowl, perfectly content. Good times!
Ok, back to the recipe–
Here are the basic ingredients of guacamole that you will absolutely need:
ripe avocados (slightly soft and dark brown–not hard and green)
fresh lime juice (or lemon juice)
These are the variational ingredients that you can use or not use to make it how you like it:
hot sauce
red onion
I’ve tried a lot of different ways, but today, I’m sharing with you my favorite. If you don’t like garlic, switch it out for something you would like. Its super simple and requires absolutely NO cooking. 5 minutes of chopping and mashing and voila! Mexican heaven in your mouth.
yield: 4 servings, but probably just 1 for me
2 ripe Haas avocados
1 lime, juiced
1 garlic clove, finely minced (I use a pretty big one)
1 small roma tomato, diced
2 tablespoons cilantro, chopped (I use it when I have it and when I’m feeling peppy)
Open ripe avocados, remove the seed and scoop out the flesh into a large bowl. Squeeze lime juice over avocados and mash slightly. Stir in remaining ingredients and serve! I find it is best when you let the guacamole sit in the fridge 20-30 minutes to let the garlic work its magic…I usually can’t wait that long.

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