Though the food at our resort in Mexico was subpar, there were two things that the staff had done right again and again: guacamole and pico de gallo (thank god). I basically sustained myself off of these two staples for the entirety of our trip. And you’d think I would have gotten my fix after gorging on the stuff for an entire week. But no, not even close. When I arrived home, I made it my new mission to recreate the goodness, and recreate I did. Though I’ve tried many a version in my time my boss, Abby Larson, has basically mastered the stuff. And her recipe needs to make it’s rounds…
Click below for the recipe…
- 3 Ripe Avocados
- The juice of 1 Lime
- 2 Cloves of Garlic, chopped finely
- 1 tsp Salt
- 1 tbs White Onion, minced
- 2 tbs Cilantro, chopped
- 1 tsp sour cream
- 1 Jalapeno, seeded and minced
- Using your cutting board (or a mortar and pestle), smash the garlic and salt together until a paste is formed.
- In a separate bowl, mash your avocado, garlic paste, lime juice and onion with a fork. I personally like leaving it a little chunky, but it's totally up to you.
- Add the cilantro, sour cream and jalapeno and stir until just combined.
- Garnish with remaining cilantro and enjoy!
- If you keep your avocado pits in the guacamole it will stay green longer!
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all images original to Lark & Linen
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