Guacamole on my mind

We eat a lot of guacamole at my house. It’s a must when we have tacos or fajitas, and sometimes we have it just because. I think the best guac is the simplest – no tomatoes, peppers or onions. If I want those, I’ll have salsa or pico de gallo. Sometimes, I’ll add some chives or green onions, but usually it’s just four ingredients.

Avocados are ripe when they give just a little bit, similar to a pear. If they’re quite soft or feel liquidy inside, they’re over-ripe and likely to be completely brown inside. If you open them up and see just a little bit of brown, though, you can remove it with a spoon and use the avocado. The best avocados available to me are the small, dark Haas ones, but use what’s best for you. We don’t mind biting into a bit of raw garlic, so I use a whole clove and just mince it, but if any of your diners are timid with it, put just half a clove through a garlic press.

Claire’s Guacamole

2 small or 1 large avocado
1/2 to 1 small garlic clove, minced or pressed
juice of 1 lime
salt to taste, about 1/4 teaspoon

Cut through the avocado from stem to bottom all the way around. Twist it to separate it into two halves. Remove the pit with a spoon. Cut a cross-hatch pattern in the avocado flesh and remove the flesh with a spoon into a small bowl.

Add garlic and lime juice and mash with a potato masher or a spoon. Add salt to taste.

Serves 3