Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.101cookbooks.com/
What's in it
1 medium garlic clove
1/2 teaspoon salt, or more to taste
4 ripe avocados, room-temperature
1/2 medium white onion, minced
a squeeze of fresh lime juice
to serve: chopped cilantro, chives or chive blossoms (optional)
How to cook it
- Sprinkle the garlic with the salt and smash and chop into a paste. Then use a spoon to remove all the avocado flesh into a wide, medium bowl. Be sure you get all the avocado near the skin, it's the best part. Sprinkle the avocado with the onions and garlic, and use a large fork to fold everything together. I like a chunky guacamole, so I tend to fold, chop with the edge of the fork, fold, chop. After a few folds add the lime juice, and fold some more. Taste and adjust with more salt or lime juice, and serve topped with cilantro and chives (or chive blossoms).
- You can store any uneaten guacamole in a refrigerator. Any surface area exposed to air will likely brown, so (preferably) use a glass jar (Weck) where the lid comes in contact with the avocado, or a piece of plastic wrap pressed to suface. Makes a large bowl of guacamole.
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