I had a hankering for guacamole the other day, and given that I am not a fan of peppers, it meant that I would have to construct my own.  Did some research, and found several several that fit the bill (thanks to Rick Bayless for the core recipe - available on his website www.rickbayless.com).

While peppers and I do not get along, the same cannot be said for garlic.  Generally there are two ways to play with garlic in an uncooked dish.  Use the garlic raw for a sharp biting taste, or roast it for 5 to 10 minutes for a sweeter softer flavor.  Given that the avocado would contrast the bite, I opted for the raw garlic.

Guacamole (4 servers per avocado)

1-4 ripe avocados

(All other measurements are approximations and per avocado used)
1/2 whole garlic glove cluster
1/2 cleaned, cored and diced tomato
1/4 cup of diced white onion
1/4 teaspoon of salt
1/8 cup of fresh chopped cilantro
1/2 tablespoon of lime juice
1/2 teaspoon of fresh chopped parsley (optional - addresses the scent issues with the garlic)

Optional toppers - shredded cheese (mozzarella, jack or any one of several Mexican cheeses), sliced radishes

Assembly is pretty straight forward:
1. Peel and mince the garlic, a food processor can be helpful here.
2. Remove stems from cilantro.  Wrap leaves into a roll and then cut with sharp knife.
3. Dice onion.
4. Clean and core (remove centers)  tomatoes.  Then dice.
5. Chop parsley (stem removal recommended).
6. Combine prepped and chopped components from steps 1-5 in a large bowl.
7.  Wash and cut avocados in half.  Twist apart and then remove seed with spoon or knife.
8.  Scoop out avocado from skin and then place in bowl, toss any brown areas in the pulp.
9,  Mix ingredients while mashing avocado with fork or spoon.  Don't over do it, should be chunky.
10.  Add salt and lime juice, adjust to taste (exact measurements depend on the specifics of the other ingredients.
11. Cover with plastic wrap to the surface of the guacamole to prevent air from making contact with it.
12. Place in fridge until ready to serve.  Will generally keep for about a day or two, but best fresh.