Guacamole

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I didn’t really start loving avocados until sometime in my mid-twenties.  It was actually an avocado sushi roll and a turkey club with avocado sandwich that converted me.  And now I am officially a lover of avocado… It’s butteriness, smoothness, and it’s gorgeous color.  It’s tasty and beautiful.

There are tons of guacamole versions but I’m kind of a traditionalist.  I love the avocado on its own in big chunks with some lime and zip from a jalapeño.  I usually pair my guacamole with salsa so I prefer not to put tomatoes in mine, but feel free to add if you wish.  And I happen to love cilantro but if it’s not your fave, parsley is a nice substitute.

  • 2 avocados, skin removed and cut into chunks 
  • 2 limes, juice and zest
  • 1 garlic clove, minced
  • 1 jalapeño, minced (I keep the seeds and ribs in but feel free to remove them)
  • 4 T. cilantro
  • plenty of salt and pepper

I take half the avocado and mash it with my fork and leave the other half in large chunks, so I get a bit of both textures.  Add lime right away because avocado oxidizes quickly and will turn brown on you before you know it.  Add remaining ingredients.  Taste for seasoning and adjust as needed.  Cover and refrigerate until ready to serve.

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