Holy Guacamole!

Steph's addictive and pretty darn authentic guacamole

I promised in my previous post that I would post this recipe, so here it is!


1 ripe avocado, peeled and cubed
2 large cloves garlic, minced
1/3 cup red onion, diced (white onion is most authentic)
1/3 cup tomato, seeded and diced
1 jalapeno, minced (seeds and ribs removed if milder is preferred)
juice of one medium lime
1/3 cup chopped cilantro
salt and pepper to taste

 Place the cubed avocado in a medium-sized bowl. With a fork coarsely mash the avocado, rendering it mostly smooth, but with a few chunks of avocado left in.

Add the remaining ingredients to the mashed avocado and gently fold the mixture until the guacamole is consistent.

Adjust seasoning as desired, and serve it up right away! If you let avocado sit in open air for any length of time it begins to oxidize and turn an extremely unattractive overcooked-spinach color (I'm not posting a picture of that, you get the idea).

If you don't like any one or two of the ingredients, you can simply omit them; that is up to you. I highly discourage this, however, as every ingredient is necessary to achieve the perfect flavor balance. If you are allergic to an ingredient, though, I will certainly forgive you for omitting something; it's not your fault.

P.S. if you leave out the avocado and simply combine the rest of the ingredients, you have pico de gallo (fresh salsa), or if you halve the amount of avocado and toss it with the rest of the mixture, you have Venezuelan avocado salsa (it is contentious whether the Venezuelans actually invented this salsa recipe).