Elana's Simple Guacamole

avocado.jpg

This is, if I may say so, an Italian guacamole.

I’m sure even that phrasing is irreverent in most kitchens in Mexico. If you offered me Mexican style pasta I would refuse politely before writing you a whole spiel on why Mexican and Pasta do not belong in the same sentence. 

But, this is a guacamole I started whipping up while living in Rome years ago, without a clue how to make guacamole, and I have to say it’s one of the best I’ve had.  I basically do to avocado what Italians do to most vegetables: add garlic, salt and fresh lemon. 

I know, I know. Avocado is a fruit.

The Sales Pitch for this guac:

  1. The Italian approach seeks to highlight the main ingredient and not mask it with too many other ingredients, as guacamoles in this country often do. (That goes for 99% of American cooking in general.)  

  2. There is very little chopping. 

  3. No onions to make you cry. 

  4. This guacamole has a kick. 

  5. It is lighter tasting and feeling than most of its competitors. 

  6. There are no bells peppers, which I can’t stand.

INGREDIENTS

You will need: a garlic masher.

For a small bowl: (2-4 people). double or triple to your liking

  • 2 very ripe avocados

  • juice of 1 lemon

  • ¼ - ½  teaspoon of salt

  • 2-3 garlic cloves, peeled

DIRECTIONS

  1. Slice avocados in half and open up. Remove the pit.

  2. Squeeze “meat” into a bowl.

  3. Add lemon juice and salt.

  4. Use garlic masher to pulp garlic and add it to bowl.

  5. Use a fork to mash it all together. 

  6. Taste. Add salt, lemon or garlic as desired. 

Elana Horwich