Guacamole I

Name: Guacamole I
Prep time: 10 min
Ingredients: 4 avocados; 2 tablespoons pico de gallo; Juice of ½ lime; 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper; 1 teaspoon salt; 4 teaspoons olive oil; 1 ½ teaspoon minced garlic; ½ teaspoon of ground black pepper; 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)

Serves

Guacamole I

4 avocados	Halve and pit the avocados.	Score the avocado flesh in a criss-cross pattern without cutting through the skin.	Scoop out the flesh of one half with a large spoon and place in mixing bowl.	Add the lime juice and stir to evenly coat the avocados.	Stir in the pico de gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.	Scoop out the remaining avocado chunks and gently mix and toss in the larger pieces. The guacamole is the right consistency when more large pieces than mashed parts remain.	Garnish with a sprig of cilantro.
2 tablespoons pico de gallo
Juice of ½ lime
2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper
1 teaspoon salt
4 teaspoons olive oil
1 ½ teaspoon minced garlic
½ teaspoon of ground black pepper
1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)

Ingredients

4 avocados
2 tablespoons pico de gallo
Juice of ½ lime
2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper
1 teaspoon salt
4 teaspoons olive oil
1 ½ teaspoon minced garlic
½ teaspoon of ground black pepper
1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)

Steps

1Halve and pit the avocados.
2Score the avocado flesh in a criss-cross pattern without cutting through the skin.
3Scoop out the flesh of one half with a large spoon and place in mixing bowl.
4Add the lime juice and stir to evenly coat the avocados.
5Stir in the pico de gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
6Scoop out the remaining avocado chunks and gently mix and toss in the larger pieces. The guacamole is the right consistency when more large pieces than mashed parts remain.
7Garnish with a sprig of cilantro.