This is the real deal. The only secret to making excellent guacamole is using super fresh ingredients and serving it as soon as you make it. Happy Cinco de Mayo!
  1. In a mixing bowl, use the back of a fork to gently smash 3 peeled, pitted, perfectly ripe avocados. Unless you prefer perfectly smooth guacamole, leave it a little chunky.
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    Here's how to pit and peel an avocado:
  2. Stir in: 1 minced garlic clove, I handful chopped fresh cilantro, 1 finely chopped jalapeño (if you are sensitive to spice or are serving this to kids, remove the seeds and white membrane from the jalapeno before chopping it), and 3 tablespoons finely chopped white onion (about 1/6 medium onion).
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    Be sure to stir gently. You want ingredients to be distributed throughout the avocado, but you still want to keep the integrity of the avocados' chunky texture. Also, you may have noticed that I do not call for chopped tomatoes here. They are too watery, and therefore dilute the flavor and texture of the guac. Also, if you hate cilantro, feel free to skip it. Don't try to substitute a different herb.
  3. Stir in the juice of one ripe lime.
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    You could also use lemon, but since they are bigger just use half of one.
  4. Stir in 1/4 teaspoon salt, or more to taste.
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    You want it to be just salty enough that the flavors shine brightly.
  5. If you're being all fancy, use a rubber scraper spatula to transfer the guacamole into a nice serving bowl.
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    Definitely not required.
  6. If you are making the guacamole in advance, cover the top with lemon or lime slices and wrap tightly in plastic wrap.
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    This will help keep the guacamole from turning brown in the fridge. It's best not to make a guacamole more than a couple of hours in advance though.
  7. Serve with chips, warm corn or flour tortillas, or with fresh vegetables.
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