Raine made a great batch of guacamole the other night. Having our in-house cook working most nights, prevents us from benefiting from her home-made dinners. Lucky us, we had the benefit of her company the other night for a Mexican-themed supper.The guacamole was smooth and creamy in texture. And while I didn't see Raine actually make this batch, she's been eating my version for years. Here's how I make it:
Guacamole
2 avocados
2 crushed garlic gloves
1/2 lime squeezed of juice
1/2 cup of fresh pico de gallo (fresh salsa)
Salt and Pepper to taste
fresh cilantro (depending on your taste - a pinch or a bunch)
On a side note, we actually prefer using ground turkey or venison with our Mexican food. The meat takes the flavor of the spices so nicely. Hamburger tends to fall flat. This night we used venison.
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