Brilliantly Garlicy Guac

I love making guacamole. I really do not like buying it pre-made because it just does not compare to homemade guac. And it is really easy. The name is inspired by my Sarah after I made semi-homemade guac (in the interest of time and money) to compliment my enchilada calzone creation. Note - if you do choose to buy guac buy Central Market pre-made guac in the chef-prepared bar and then add tomatoes, cilantro, jalapeno, and garlic to it -- see why it is almost easier to make it yourself?

 

The following recipe should feed about six people

• 5 Large Hass Avocados- halved, cut into four sections, removed from skin with pit reserved
• 6 cloves garlic - minced (see instructions below)
• 2 jalapenos, seeded and finely chopped
• 1 white or red onion - fine dice
• 1-2 tomatoes (dependent on taste preferences and size of tomato), seeded and juices drained
• ONe bunch ciltrano chopped (try to avoid stems)
• Pinch of adobo spice (optional)
• Pinch of garlic salt (optional)
• Pinch of Salt - to taste
• Black Pepper - to taste
• Lime juice - squeeze from a half lime (to taste with lemon)
• lemon juice - squeeze from a half lemon (to taste with lime)

Put minced garlic on a cutting board, sprinkle with a half tablespoon of Kosher salt, mash with a knife running the knife over garlic, then repeating. This will eventually form a loose paste of garlic. Add to bowl.

Combine garlic, avocados, jalapenos, tomatoes, cilantro, and onion in a large bowl. Mash with a potato masher (or large spoon). Once you have acquired the desired consistency (I like mine to have lumps of intact avocado in it but you can make it as smooth as you like - just keep mashing and occasionally stirring), sprinkle mixture with salt, pepper, adobo, garlic salt if using, and squeeze the citrus to taste. Stir mixture to incorporate the additional seasonings. Place pits in the guac to keep it green (can be removed during serving if you like).