From the kitchen of Nick Lizop
Vegetables & Sides - makes 12 servings
Prep time: 20 mins
Cook time: none
Rest time: none
- 2 cloves Garlic
- 1/2 teaspoon Salt
- 2 Limes
- 1 bunch Cilantro
- 6 Avocados
- 2 Jalapeno peppers
- 1/2 Onion (red)
Cut the ripe avocados in half and remove the pit (you can keep it to grow your own avocado plants!), then scoop the avocado meat into a large bowl.
Cut one of the limes in half, and squeeze the juice of one half over the avocados. The lime juice keeps the avocados from turning brown when exposed to air.
Finely chop up the onion and jalapeno peppers, and add them to the avocado bowl.
Peel and press the garlic cloves into the avocado mix.
Fine chop the cilantro leaves and add to avocado mix (make sure your guests enjoy cilantro before using the whole bunch). Reserve a few unchopped leaves for garnish.
Add the salt, and squeeze the juice of one lime into the avocado bowl.
Using a wooden spoon or spatula, mash up the avocado mix, until reaching the desired chunky & creamy consistency. Add salt, pepper, or lime juice to taste.
Serve in a bowl and garnish with diced up tomatoes and a few leaves of cilantro. If the guacamole is to be enjoyed at a later time, squeeze a small amount of lime juice over it and cover the bowl with cellophane wrap, making sure to press the cellophane to the surface of the guacamole so as not to leave any air gaps. Keep refrigerated.