Monday, September 8, 2008


1 Ripe Avocado
2 teaspoons Chopped onions
½ teaspoon + Minced fresh garlic
1 teaspoon +/- chopped jalapeno (pickled slices fine)
¼ cup (skant) chopped fresh cilantro
1/8 teaspoon salt
2 tablespoons freshly squeezed lemon juice

Mash these together (vary amounts according to taste). Then stir in about ½ cup chopped fresh tasty tomato (winter suggestion: Holland or Israeli or those sold on the vine). Best to make just before use though will hold for several hours.

*This recipe is based on that made at the much missed Casa Mexico on Hudson Street, New York City, back in the early 90s. My brother David and I would go there for their great guac and their terrific garlic soup. The guac was made table-side and I asked them questions as to what they were using and caught the hang of it. At the request of a work colleague I created this more standard measurement version but I have never tasted a guacamole any better. Enjoy!

1 comment:

NY FOR said...

We like it when Kate Anne brings this to our meetings (2nd Thursdays at Church of the Village, 201 West 13th Street, NYC 10011, 6:30-8:15 pm)