California Style Guacamole.
Recipe developed over time while the cook had access to Hass avacados.
Ground Garlic (or fresh garlic pan fried in butter if you have the time)
With a fork, squash the avacados until they aren't too lumpy
Add mayonnaise to the squashed avacados. One large spoon of mayonnaise per avacado.
Add horsreadish to flavor (about 10% of the amount of mayonnaise).
Add cumin and cayenne pepper in equal amounts. Start with a little and add later after
mixing it all together.
Slice and dice the the vine ripened tomatoes. If you can't get vine ripened tomatoes,
leave them out of the recipe. They are added for flavor, not for appearnace.
Mix it all with a fork, and add cumin and pepper as you wish.
Use your favorite dipping chip to eat the guacamole. Preferably a chip without too much flavor
of it's own, that would distract from the flavor of the guacamole. Low salt tostado chips work well.
Add a little parmesan cheese if you like.
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