The most important part of guacamole is the avocado. It has to be ripe and mushy, but not overly ripe and brown. My rule is; if just the pressure of picking them up causes your fingers to squish into them... they're too ripe. You should be able to pick them up, but applying slight pressure with your fingers should cause them to give a little.
Ingredients:
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 small tomato, seeded and diced
2 cloves garlic, chopped
2 ripe avocados, mashed
1 Tbsp lime juice
There is really only one step for guacamole. Stir everything together until it is well mixed. You can eat it right away or let the flavour settle by leaving it in the fridge, covered, for a couple of hours. It will last for 2-3 days in the fridge but the top layer of avocado will go slightly greyish brown and will need to be stirred up to make it look yummy again.
Enjoy!
