Okay...I'll TRY to give my recipe...I like it STRONG though, so I put alot of garlic and jalepenos in it. It's really a "to taste" thing though, so adjust according to what you like.
3 Haas avacados
3 Medium-sized jalepenos (seeded)
3 Medium-sized shallots
4 cloves of garlic
1 Lime, juiced
2 Roma tomatoes
Salt and pepper to taste
Very finely chop (or put through a food processor/chopper) the shallots, jalepenos and garlic.
Halve the avacados. Half at a time, scoop the flesh from the avacados into a squishing bowl (I find it easiest to have 2 bowls and do the squishing in one and then scoop the squished avacado into the second one). You can use a fork or if you have, a potato masher.
Dice the tomatoes and halve the lime.
Mix the shallots, garlic, jalepenos, salt and pepper and lime juice into the avacados. When it's mixed well, taste and correct the salt/pepper if necessary. Last, mix the diced tomatoes into the guac.
Serve with taco chips/tacos/fajitas.
It's always better after it's sat in the fridge overnight.
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