It's National Guacamole Day!
In honor of this momentous occasion I'm going to tell you how to make my favorite guac recipe. It's super simple and if you have the avocados you are well on your way to whipping up guac any ole time. And any time is the right time for guacamole, amirite? Just be forewarned that since I hate cilantro and tomatoes, I don't use cilantro and tomatoes.
(This serves about 4-5 people. Double the recipe to feed a larger crowd)
2 ripe avocados, sliced and chopped
1 clove garlic, minced
4-5 dashes of Tabasco sauce (traditionally you would add 1 chopped jalapeno for the spice but Tabasco is so much quicker)
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/4 cup red onion, diced small
Juice of 1/2 lemon (depending on size of lemon you may want to juice the whole thing)
The easiest way to chop your avocados is right in the skins. Using a paring knife, slice the avocado in slices length-wise (be careful not to cut through the skin and cut your hand off), then slice cross-wise like below and scoop the whole thing right into your bowl.
Dice your red onion and add to the bowl:
Slice your lemon in half and juice it into the bowl with the onion and avocado. If the lemon has seeds, squeeze it right side up so the seeds don't fall into the bowl:
Mix everything together and mash it a little with a fork if you like it mashed (I prefer it pretty chunky). Taste to make sure you have enough salt and hot sauce and add more of either to adjust. Super simple!
Serve with tortilla chips or as a topping for tacos, quesadillas, etc.