Everyone loves my recipe for guacamole, adapted over the years from many others. It's thick, not runny, and very tasty. I always just make it by adding the ingredients to taste, but last time I measured everything and noted as I added small measurements of each ingredient and came up with the perfect blend. The only way I have found to successfully save any leftovers is in a sealed plastic bag with all the air sucked out (ie. a bag sealer with a vacuum)! It should keep in the fridge for a week or 2 months in the freezer. Note: the amount of salt and pepper is now competely up to you and your taste!
- 2 cups ripe avocados, mashed (about 4 small Hass Avocados)
- 2 teaspoons garlic, minced
- 2 tablespoons red onions, minced or 2 tablespoons white onions
- 1 teaspoon fresh cilantro, minced
- 4 tablespoons tomatoes, seeded and chopped
- 2 teaspoons lime juice
- 1 jalapeno, seeded and minced (optional)
- salt and pepper
- Prepare the minced garlic by sprinkling with kosher salt to use as an abrasive and smashing the garlic with the side of your knife blade.
- Pull the cilantro leaves off of the stems and discard the stems before mincing.
- Slice each tomato in half and scrape out the pith (seeds and juice) with a small spoon or your finger before mincing.
- Scoop avocados into a medium-sized bowl and pour lime juice over immediately, then mash with a potato masher or a fork.
- Add the garlic, red onion, cilantro, tomato, and jalapeno (if desired), and mix.
- Season with the black pepper and kosher salt in the amounts described or to your desired taste.
- Serve immediately as a garnish on your favorite mexican dish or with tortilla chips.