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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I made this up one Superbowl Sunday. This is incredibly easy to make and I have never met a single person who hasn't told me that it is the best guacamole they have ever tasted; in fact, many people have complained that I ruined them to all other guacamole because nothing is even close to being as good! I like to serve this with hint of lime tortilla chips, but all chips work just fine. One thing of note is that you should make this to be eaten within a few hours. If you leave this to sit overnight it starts to stink like onions and becomes tasteless. Ingredients:
2 -3 avocados (ripe to very ripe) |
2 small tomatoes, chopped (vine-ripened is best) |
1/2 white onion, finely chopped |
1 large garlic clove, very finely chopped |
2 limes (bottled is also fine) |
salt (sea or kosher) |
fresh ground black pepper (not the powder kind) |
Directions:
1. Start by mixing together the chopped onions, garlic and tomatoes in a bowl. No one wants to take a big bite of raw garlic or onions, so make sure you chop them finely, especially the garlic.
2. Cut the avocados in half to remove the pit and the skin, then place the flesh in a large, separate bowl. Mash the avocados with a large fork just enough so that they can be stirred. DO NOT liquefy it, the more chunks the better.
3. Gently fold the onions, garlic, and tomatoes into the bowl with the avocado. The mixture will naturally become creamier, so it's best not to stir it into oblivion!
4. Sprinkle or squeeze lime juice over the mixture, then salt and grind pepper to taste. I suggest a lot of pepper and a little salt. If you put too much pepper, add more lime juice; too much lime juice, add more salt and pepper.
5. Serve immediately or same day with tortilla chips.
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