Guacamole is a staple during summer. Cool creamy avocados mashed with salt and pepper and a twist of a lemon is how I like it–classic and unfussy as you would say.
I have come to find avocados hit the supermarkets ripened and ready to use in the Northwest. However, if you don’t want to use them right away, find an avocado that is firm to the touch and leave on the counter for two to three days. You’re obviously more than welcome to make this recipe your own.
Add some chopped onion, tomatoes and or even chunks of mango. Sometimes a teaspoon of tequila even finds its way into the mixture. Have fun!
2 ripe avocados
2 garlic cloves
Squeeze of lemon
Salt and pepper to taste
Cut the avocados in half and remove seed. Scoop out flesh into a bowl. Smash the avocados with the back of a fork or a potato masher. With a garlic press, crush garlic cloves into the mixture. Add lemon and salt and pepper to taste.