- 3 ripe avacados
- 2 plum tomatoes, seeded (I highly recommend using fresh, but you can also use canned diced tomatoes)
- 1 small onion, diced (if you prefer a chunkier guacamole, just give them a rough chop)
- 3-4 cloves garlic, diced
- 1 lime
- handful of cilantro
- dash of salt
Cut your avocados in half, then score the flesh with a knife before sliding a spoon between the flesh and the skin to quickly release it into a bowl. Mash the avocado with a fork to your preference; you can also use a food processor or blender if you like really smooth guac. Save the avocado pits and set them aside to preserve the freshness of the avocado later!
Quickly seed your tomatoes by cutting them in half and squeezing out the seeds. Dice ’em up roughly and add them to the mashed avocado. Dice the onion and garlic and stir those in, as well.
Cut the lime in half and squeeze juice into the bowl. Roughly chop the fresh cilantro and toss it in. Mix all of the ingredients together. Finally, add a dash of salt to taste. Refrigerate your guacamole for at least an hour; serve with some tasty tortilla chips or simply eat with a spoon!
Help keep the guacamole from turning brown over time by pressing the avocado pits into it. You can also cover the guacamole with plastic wrap, touching the wrap to the surface.
*Image from threelayercake on Flickr Creative Commons