Prep 20 mins
Cook 0 mins
I'm aware that this is unorthodox, so don't come after me, Garlic Police. I like garlic in my guac, and I don't like tomatoes in it. I never said this was the ultimate, handed down from Quetzalcoatl, holiest of holies traditional Mexican version. This is just the way I like it. If you want to use vinegar instead of lime juice, white wine vinegar or red wine vinegar both work well.
- 3 ripe avocados
- 1 shallot, minced
- 1 bunch green onion, sliced
- 1 garlic clove, finely minced
- 3 tablespoons cilantro, chopped
- 3 teaspoons lime juice or 3 teaspoons vinegar
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 1 dash Tabasco sauce
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon ground cumin
- Peel avocados & mash w/ fork - you want it to be a lot of small chunks, not a smooth puree.
- Mix in all other ingredients and combine well. Place in serving bowl & cover with plastic wrap pressed directly onto the surface of the guac.
- Keep covered & refrigerated until ready to serve.