Prep 15 mins
Cook 0 mins
I made this up one Superbowl Sunday. This is incredibly easy to make and I have never met a single person who hasn't told me that it is the best guacamole they have ever tasted; in fact, many people have complained that I ruined them to all other guacamole because nothing is even close to being as good! I like to serve this with hint of lime tortilla chips, but all chips work just fine. One thing of note is that you should make this to be eaten within a few hours. If you leave this to sit overnight it starts to stink like onions and becomes tasteless.
- 2 -3 avocados (ripe to very ripe)
- 2 small tomatoes, chopped (vine-ripened is best)
- 1⁄2 white onion, finely chopped
- 1 large garlic clove, VERY finely chopped
- 2 limes (bottled is also fine)
- salt (sea or kosher)
- fresh ground black pepper (not the powder kind)
- Start by mixing together the chopped onions, garlic and tomatoes in a bowl. No one wants to take a big bite of raw garlic or onions, so make sure you chop them finely, especially the garlic.
- Cut the avocados in half to remove the pit and the skin, then place the flesh in a large, separate bowl. Mash the avocados with a large fork just enough so that they can be stirred. DO NOT liquefy it, the more chunks the better.
- Gently fold the onions, garlic, and tomatoes into the bowl with the avocado. The mixture will naturally become creamier, so it's best not to stir it into oblivion!
- Sprinkle or squeeze lime juice over the mixture, then salt and grind pepper to taste. I suggest a lot of pepper and a little salt. If you put too much pepper, add more lime juice; too much lime juice, add more salt and pepper.
- Serve immediately or same day with tortilla chips.