Guacamole
“It’s not a recipe. It’s a moment.”
Guacamole
Guacamole is one of those things that can’t be tamed. It’s not measured—it’s felt. Ripe avocados mashed with lime, a touch of heat, a bit of bite, maybe some herbs if they’re speaking to you. It’s comfort and celebration, history and improvisation, all in one humble green bowl. It doesn’t try. It is.
Ingredients
- 3 ripe avocados
- Juice of 1–2 limes (to taste)
- 1 small red onion, finely diced
- 1–2 garlic cloves, minced
- 1 small jalapeño or serrano pepper, minced (optional)
- 1 handful fresh cilantro, chopped
- Salt, to taste
- Optional: diced tomatoes or a sprinkle of cumin
How The Alchemy Happens
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork until smooth but still slightly chunky.
Add lime juice, garlic, onion, and jalapeño (if using). Stir to combine.
Mix in chopped cilantro and salt to taste. Fold in tomatoes or cumin if you’re feeling it.
Taste, adjust, and let it sit for 10 minutes—if you can wait.
“It never comes out exactly the same. That’s how you know it’s real.”