4 medium ripe avocados
2 clove garlic, peeled and finely chopped or crushed through a garlic press
1/2 teaspoon Salt
2 tablespoons chopped cilantro
3-4 green onions (white and light green), minced
Fresh lime or lemon juice, from one lime or lemon
1 jalapeño, seeded and finely chopped
- Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl.
- Mash the avocado with a large fork or potato masher. Stir in the garlic, salt, cilantro, green onions, citrus juice, and jalapeno.
- Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate—preferably not more than a few hours.
Makes 3-4 cups.
-To make it more complex, stir in seeded and diced fresh tomato and minced onion.
-To make it super creamy, puree in a food processer with 1/2 cup sour cream.
-To make it spicy, stir in minced chipotle in adobo.