Guacamole. It’s one of those things that there is never enough of. And, really, there never will be enough to go around. No matter how many avocados you squeeze at the store, how many bunches of cilantro you chop, how many onions you cry over, there is always—always—going to be a guac shortage. It’s plagued me ever since I learned the simple power of a mashed avocado and a little squeeze of lemon juice.
My guac recipe? I like it the classic way, brimming with chopped tomatoes, cilantro, red onion, some jalepeno sans seeds, the squeeze of citrus, a few too many hits of hot sauce and a smidge of garlic.
