Guacamole
Ingredients
- 2 ripe Haas Avocados–dark green to the point of blackness butter-soft to the touch but not mushy. (Avoid the huge, bright green ones. They’re mealy and flavorless. Not one of Florida’s finer contributions to world culture.)
- 1-2 tablespoons of your favorite salsa I like it medium-hot and smokey–Chipoltle for me! I used to dice the tomatoes and onions and peppers and all, and then just got lazy.
- 1/4 tsp ground cumin or add more to taste
- 1 small clove garlic crushed and minced a larger clove will give you more of a garlic kick
- 1/4 tsp salt Again, add more to taste if you’d like; the previous two ingredients can be replaced w/garlic salt if you’re in a hurry
- Juice of 1/2 Lime
- A smidgeon of Dijon Mustard Shhh! Top secret!
- A dash of tequila! This ingredient and the previous operate on the Vermouth-in-Martini/Mies van der Rohe principal–less is more.
- Cayenne or finely diced jalapeños to taste for heat optional
Instructions
- Combine in a bowl (a stone mortar is traditional) and mash the hell out of it until it’s smooth.
- Serve with fajitas, chips, and/or veggies.