- 2 ripe avocados
- 2-3 garlic cloves
- 1/2 lime
- cilantro (optional)
- serving bowl, preferably with lid
The most crucial step to this recipe is selecting a high-quality avocado. They should yield slightly to the touch but still be firm. I’ve found that buying consistently from the same source from which I’ve bought flavorful and well-ripened fruit is the best tactic.
Cut into the avocado lengthwise. The avocado pit can be easily removed by embedding the knife into it with a careful hacking motion and lifting out the pit. Even when buying from the freshest sources, not all avocados are created equally. Once you cut into the avocado, if some of the avocado flesh is fibrous, laced with brownish threads, cut away these portions and discard, as it will be bitter. Then, with a large spoon, scoop the insides from the avocado into a bowl. Salt liberally and squeeze the juice from half a lime into the bowl.
Mince peeled garlic cloves as finely as possible without crushing or bruising the garlic and add to the avocado. The appeal of this recipe is its heavy garlic flavor, but if you find it too garlicky, you can reduce the amount.
Using a fork, mash the mixture until mostly smooth, blending in the garlic.
Taste to judge whether more salt is needed, which will differ according to individual taste and the quality of your avocado. Too little salt will leave the guacamole bland.
If desired, finely mince and add cilantro to taste. Cilantro has a unique flavor that not everyone finds pleasing.
Cover and chill for an hour or two before serving for ideal blending of flavors.
Avocados brown as they oxidize, so sealing your guacamole tightly will help to preserve it. The lime juice hinders oxidization but will not prevent it entirely.
Serve with tortilla chips. If you have the other half of the lime, I recommend using it as margarita garnish for a festive happy hour.