Aired August 28, 2007
- 2 Haas avocadoes, pitted, removed from skin and mashed with a fork
- 1 large clove of garlic, grated
- 1 jalapeo pepper, seeded and diced
- 1 lemon, zest and juice
- 2 to 3 tablespoons of pico de gallo
- Salt and freshly ground black pepper
Combine all ingredients in a bowl and season with salt and pepper. If you are not serving immediately, place plastic wrap directly on top of the guacamole to keep the air from discoloring it.