There’s nothing like fresh guacamole to eat with … anything! I love this on anything Mexican, with chips and even on toast with a fried egg on top! It’s even great as a snack with celery or carrot sticks. Whenever you make something with fresh ingredients, they are the star of the dish and you don’t need to add much.
In a bowl, add three avocados with lime juice, salt and pepper. Cut them with two dinner knives until they are chunky and creamy. If you prefer just creamy, mash them instead. Fold in the diced red onions, diced plum tomatoes, chopped cilantro and grated garlic clove. Refrigerate for at least one hour before serving so the flavors can marry.
Tip: Squeeze some extra lime juice over the top of the guacamole and press down with plastic wrap. This will help against browning since avocados oxidize quickly.
Note: Grated raw garlic disappears in any dish, eliminating the unpleasant harsh bite of raw garlic. I also grate garlic when flavoring butter for bread or steaks. I use a Microplane grater also called a rasp to get a fine grate.
A classic guacamole that can be served with any Mexican dish, over toast, with chips and in sandwiches.
- 3 avocados, halved
- 1-2 limes, juiced (depending on size)
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup red onion, minced
- 2 plum tomatoes, finely chopped seeds and liquids removed
- 1 garlic clove, grated use a rasp
Place avocado halves in a bowl and add the lime juice, salt and pepper. Using two dinner knives, cut the avocados until you have a chunky and creamy combination.
Add the remaining ingredients and fold with a spatula until well combined.
Prior to storing, add a little lime juice on top to prevent browning. Cover with plastic wrap and press down against the avocado, removing any air pockets.
Refrigerate at least an hour so the flavors marry.