by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings
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.

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