Wholly Guacamole

Recipe by Mark H.
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    avocados (soft, but not mushy)
  • 2 -4
    garlic cloves, minced (depends on how much you like garlic)
  • 1
    lime, cut in half
  • 1
    medium tomatoes, diced
  • 12
    medium onion, diced
  • chopped cilantro (optional)
  • 1
    diced jalapeno peppers (optional) or 1 diced serrano pepper (optional)
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DIRECTIONS

  • Cut avocados in half, remove pit, and spoon avocado into a mixing bowl.
  • Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado.
  • Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother).
  • Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time).
  • Cover the bowl and refrigerate for 30-45 minutes.
  • Uncover and taste.
  • Add salt as needed.
  • If you don't give the resulting guacamole at least 4 stars, then you ain't making it right.
  • NOTE: The purpose of the lime is to allow any leftover guacamole to retain its "avocado" color as it sits in the fridge.
  • Some folks use lemon, but it's been my experience that if you accidentally add too much lemon, it seriously affects the guacamole's flavor; if you happen to add too much lime, the guacamole just gets a little more tangy.
  • If you find the leftover guacamole has darkened, simply stir it before eating and use more fresh lime juice next time.
  • Wholly guacamole may be used as a topper with tacos, enchiladas, fajitas, etc.
  • However, some say it is at its best with a bowl of warm tortilla chips and an ice cold beer.
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