We would eat guacamole with a spoon if it were socially acceptible, but alas people tend to stare when you walk around mowing down a mixing bowl of mashed avocados. Luckily, this recipe is simple enough to whip up in about five minutes, making it easy for sudden jonesings for Mexican, munchies, or well-planned snacking. Keep it simple, and so help me if you use cilantro (sorry, that was Jake, he’s cilantro-averse).
Equipment Needed: Mixing Bowl or Storage Container, Large Fork, Chef’s Knife, Cutting Board
Serving Suggestion: Family Style
Suggested Wine Pairing: Sangria, Bloody Maria (we know it’s not wine, just go with it)
Suggested Beer Pairing: Negra Modela, Corona, Michelada
- 3 large avocados (usually about $2.50 each)
- 3 cloves of garlic ($2.99 lb)
- 1 lime ($.50)
- 1 TSP cayenne pepper ($3/bottle)
- Frank’s Red Hot to taste ($2.99/bottle)
- Slice each avocado down the center lengthwise and twist the halves apart. To remove the pit, tap your knife edge into the center until it’s wedged in, then twist the knife away from you to dislodge the pit from the flesh. Scoop the avocado flesh into your bowl/container.
- Peel and mince the garlic cloves and add to the avocado.
- Toss in the juice of one lime, the cayenne pepper and a few dashes of Red Hot (we use a tablespoon or so). Mash the avocado with a large fork, or you can use a potato masher for larger batches, and make sure all of the ingredients mix together well. Serve out of a bowl appropriate to the occasion, or just use a spoon, we won’t tell.