- 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
How to make it
- 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.