There are hundreds of different ways to make guacamole with the same basic ingredients: avocados, onions, lime juice, and jalapenos. While usually a fan of the traditional, I tried something different this week with the now-ripe avocados we got from a family friend in Miami. (For the record, avocado season is usually over by late august, but my grandfather's best friend, Duque, has the greenest thumb in Miami and some late bearing varieties.) I mention that they are now-ripe because when we transported them to Miami, they needed to be packed in our checked luggage. Why? Well, they were as hard as rocks and the TSA considered them a security threat. That and Vince's heavy glass beer drinking mug he got as a present. But, I digress. This guacamole I came up with is light on the spice and more refreshing in flavor than some guacamoles I've had. All the amounts are approximate and you can adjust them to your taste.
1 ripe West Indian avocado (or 3 hass avocados)
1 lime (squeezed)
1 garlic clove (made into a paste with 1 tsp. salt)
Salt and pepper to taste
Place all the ingredients in a bowl and smash with a potato masher or fork. Season to taste and enjoy with your favorite chips!