The Best Guacamole
The perfect accompaniment for any south-of-the-border dish, or simply serve as a dip with corn or tortilla chips.
2 ripe avocados
2 tablespoons onion, minced
2 cloves garlic, minced
1 tablespoon fresh chopped cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoons ground pepper
1 plum tomato, finely chopped
1 to 2 Serrano chiles, seeded and minced optional or use 1 to 2 Jalapeño chiles, seeded and minced
- Cut avocados in half and remove pits. Set one pit aside. Chop one half of one of the avocados into small chunks and set aside. With a spoon, scoop the soft flesh from peel of the remaining 3 halves into a bowl. Add remaining ingredients except for tomato and avocado chunks, and mash with a fork or potato masher.
- Stir in tomato. Fold in avocado chunks, making sure not to mash them. Remove to a serving dish and place the pit in the center. (This decoration actually keeps the dip from turning brown).
- Refrigerate for at least 1 to 2 hours before serving, and refrigerate any leftovers (as if!) Flavor wise, it is best eaten the next day. Serve with corn chips.
Makes about 3 cups.