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…
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!
Notes
If you keep your avocado pits in the guacamole it will stay green longer!