BRENDITO’S GUAC
Served fresh with chips
and a dip in productivity.
In college, my friends and I embarked on a journey of guac discovery, and, thanks to a used book sale at the public library, this guacamole recipe entered our lives.
It’s surprisingly simple and has *twists!!* with the additions of lemon and Tabasco instead of lime or jalapeños. I’ve doubled, tripled and quadrupled (yes) this recipe to stellar results every time and clean bowls moments later.
A boy and his guac, 2017
INGREDIENTS
4 ripe Haas avocados
1 lemon
8 dashes Tabasco sauce
1 small red onion, diced
1 garlic clove, minced
1 medium tomato, seeded and diced
Kosher salt
Freshly ground black pepper
THE STEPS
So you’re gonna halve the avocados, remove the pits, and scoop them out of their shells into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and add more salt and pepper to taste.
Adapted from the Barefoot Contessa herself, Ina Garten, a member of my culinary Destiny’s Child.