Image via Lapina Maria
Guacamole is one of those things that I can whip together very quickly. I started making it in college from this recipe. Once I became more confident in the kitchen I started mixing it up and deviating from the recipe with which I had grown so familiar.
I knew that I didn't love the mushy texture of tomatoes and wanted to add even more crunch, I also knew that I preferred jalapeño to cayenne pepper in powder form. So I took these preferences and ended up with this recipe. My boyfriend affectionately calls it stinky guac, because after a couple of hours in the fridge... it does get VERY garlicy.
Ingredients4 radishes minced
3 ripe avocados
2 minced garlic cloves
1 jalapeño diced (remove seeds if you don't love spicy)
1/4 of a medium sized red onion diced
Juice of 1 lime
Salt and pepper to taste
Cilantro to taste (optional)
Scoop avocado pulp into bowl and add lime juice. Add radish, garlic, jalapeño and red onion to bowl. Use a potato masher to mix ingredients and smooth out the guac. Add salt, pepper, and cilantro to taste and mix in with spoon as you add it little by little. Let sit at room temperature or in fridge for up to 1 hour before serving.