Dad's Guacamole

Growing up, my dad was the one who made the guacamole. His recipe is simple, but perfect. I've never tried a more complicated recipe that I like better. Dad's guacamole features in a family favorite on Christmas Eve, which we will post shortly.

As with most guacamole, the quality of your avocados is key. And after years of using avocados and making guacamole myself, I still make mistakes and open avocados before they're ready or after they've gone south. But it's happening more infrequently. You want the skin to be black, and the fruit to give a little when you push on it. But too much give means the avocado is past its prime! 

The trick to the correct texture is to whip the guacamole with a fork for a long time. I made the batch above, and my dad, the guacamole master, made the batch below. You can see that his has a smoother, creamier texture.

print

Dad's Guacamole

1 ripe Hass avocado
1 teas lemon or lime juice (fresh is tastier, but bottled works just fine)
1 clove garlic, minced
salt to taste, fairly heavy

Mash the avocado with a fork. Add lemon juice, garlic, and salt. Mix until somewhat smooth. Whip with a fork by hand for a minute or two for a smoother and creamier texture. 

i lick the bowl, every time