Among the most delicious dips there is, and just about the simplest. Add ½ cup peeled, cored, seeded, and diced tomato only if the tomato is perfectly ripe.
- Contributed by Catsrecipes Y-Group
- Cookbook: How to Cook Everything
- Author: By Mark Bittman
- Typed by: Susan firstname.lastname@example.org
- Makes 2 to 4 servings
- Time: 10 minutes
- 1 large or 2 small avocados
- 1 tbsp minced onion or shallot
- ½ tsp minced garlic (optional)
- 1 tsp stemmed, seeded, and minced jalapeño or other fresh chile or 1 tsp chili powder, or to taste
- salt and freshly ground black pepper to taste
- 1 tbsp freshly squeezed lemon or lime juice, or to taste
- minced cilantro leaves for garnish
- Cut the avocado(s) in half and reserve the pit(s) if you will not be serving the guacamole right away.
- Mash the pulp in a bowl with a fork or potato masher, along with the onion or shallot, garlic (if you are using it), chile or chili powder, a little salt and pepper, and 1 tbsp of lemon or lime juice.
- Taste and adjust seasoning as necessary.
- Garnish and serve, or tuck the pit(s) back into the mixture, cover with plastic wrap, and refrigerate for up to 4 hours (this will keep the guacamole from turning brown).
- Remove the pit(s) before garnishing and serving.