The Complete Idiot's Guide to: Homemade Guacamole

Garlic isn't just a fascination; it's a way of life. In my life, I use it in damned near everything. Especially when I make guacamole.

I've tried guac sans garlic. Many restaurants that serve tableside guacamole combine the smashed avocado with more spices and ingredients than necessary and exclude garlic. Have you tried it at Rocco's Tacos in Boca yet? Some liked it. I wasn't impressed.

Great guac doesn't consist of half your spice rack. Besides using Hass avocados (instead of Florida), all you really need to complete your perfect guacamole creation is garlic. You can thank me later.

To serve four (roughly, or two to three really hungry people), mash 3 Hass avocados to your desired consistency. I like it somewhat chunky. Others like it smooth and creamy.

Mix the mash with ½ a chopped onion and 3-4 medium minced (or grated) garlic cloves. Instead of chopped tomatoes, I use 2 tablespoons of chunky salsa (Pace Picante is good). Add in 2 healthy pinches of dried cilantro, with salt, pepper, and ground red pepper to taste. Juice with half a lime and refrigerate for at least one hour before eating.


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