• 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


Serves: 4 servings


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.