Recipe

Guacamole Recipe

Add Step-by-Step Photos	Elle / All my dishes 1 year, 8 months ago I've made this so many times that I don't use a set recipe or measurements. You can eyeball your avocado/tomato/onion ratio. And if you hate tomatoes or despise onions (but why would you?) you can skip those. Prep:15m Servings:4	Elle
	easy fresh snack

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Ingredients

3 avocados

1 lime

1 or 2 cloves garlic, finely minced

1 medium tomato, chopped and seeded

1/2 a small onion (red, white, sweet--doesn't matter)

1 jalapeno, remove seeds and ribs if you want it mild--leave them in if you like it hotter

chopped cilantro

coarse salt

Directions

Get your avocados ready--cut them in half carefully, from top to bottom, whack the pit with your knife, carefully! and twist it out.

Take a knife and carefully cut lines vertically and horizontally while the halves are still in the peel.

Then run a spoon under and around the flesh and scoop it out.

Put the chunks in a medium bowl.

Cut the lime in half and squeeze the juice from one half over the avocado.

Add the garlic to the bowl and mash it all up some more with a fork, but leave some chunks--chunks are good!

Add the tomato and onion and some salt, then cilantro and jalapeno.

Oh, leave out the cilantro if you hate it.

Mix it up and give it a taste, and add more lime juice if it needs it. I usually use almost one whole lime.

When you've got it just right, cover it and put it in the fridge to let the flavors mingle amongst themselves. About 1/2 an hour or so.

But if you're like us, you'll grab a bag of corn chips and sample some (ok, a lot) before it even hits the fridge.

And don't bother with this business of sticking an avocado pit in the guacamole to keep it greener, longer. It's a lie. From the Save the Avocado Pit People--SAPP, for short.

Put a bit of plastic wrap right on the surface, and keep it in the fridge.

It'll last into the next day, but no longer than that.

And if it's a little discolored on top, just give it a stir.

Serve this with chips, in wraps, over a spicy salad, on tacos, in burritos, etc.

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