Smashed avocados, salt, lime, garlic; guacamole is a masterpiece of simplicity if done right. The better the avocado, the less work it needs, but even mediocre fruit yields an acceptable result when you develop a feel for preparing it correctly. Great as an appetizer, guacamole is also delicious spread on sandwiches, or smeared on toast and topped with a poached egg.


Serves 4-6

2 large or 3 small ripe avocados

½ fresh lime

Coarse kosher salt or sel gris

Optional: 3-4 fresh pressed garlic cloves, hot sauce, tequila

Saucy Note: If I have really good avocados, I only use lime and salt. If my avocados are a little bland, I pep them up with a little garlic and hot sauce, and a splash of tequila (don’t overdo it on the tequila.)


Halve avocados with a knife and remove the pit by gently squeezing the sides of the avocado so it pops out. If it takes more than gentle pressure, use the knife to carefully pry it out.


Turn avocados inside out into bowl, removing any dark spots with a spoon. Add a pinch of salt and squeeze about half the lime juice into the bowl. Gradually smash together, tasting and adding lime, salt, and optional ingredients as necessary. Stop mashing when avocados are still slightly chunky. Serve with tortilla chips, and salsa if desired.




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