This simple 5-minute formula is everything guacamole should be; rustic, creamy, garlicky, full of lime, onion, cilantro, and tomatoes.
3 perfectly ripe avocados
1-2 fresh limes, to taste
1 small Vidalia (or other sweet) onion, peeled and diced
1 medium ripe tomato, seeds removed and diced
1 small washed bunch of cilantro, leaves removed and coarsely chopped (*See notes for what to do with stems.)
½-2 jalapeno or serrano chiles, seeds and stems removed then minced
1½-2 cloves of garlic, peeled and minced or pressed
kosher salt and freshly ground black pepper, to taste (start at ½ teaspoon and work up from there, if desired.)
Halve the avocados then remove and discard their pits.
Use a serving spoon to scoop the avocado flesh from the shells into a mixing bowl.
Squeeze the juice of one lime over the avocados.
Use a potato masher or the bottom of a sturdy drinking cup to smash the avocados just to the point where it is a creamy mixture with recognizable pieces of avocado in varying sizes in it.
Stir in the remaining ingredients.
Taste the guacamole and adjust salt, pepper and lime juice, if desired.
To store the guacamole, lay a piece of plastic wrap directly on its surface, smoothing and making sure there are no air pockets.
*Store cilantro stems in the freezer in a resealable bag. You can toss stems in with dried beans, soups and sauces while they simmer to impart cilantro flavour. Fish the stems out before serving!
A word about guacamole's reputation for getting ugly... Air pockets and exposure cause guacamole to darken. This does not change the flavour, but it does curb the visual appeal of the dip. So, to lengthen the amount of time that your guacamole stays pretty, be sure to follow the instructions to lay plastic wrap directly on the surface until serving time. Leftovers will store admirably when covered the same way for about 24-36 hours.
Recipe by Foodie With Family at http://www.foodiewithfamily.com/2011/05/11/ultimate-guacamole/