I love avocados. I LOVE THEM LOVE THEM LOVE THEM.
I sometimes just sprinkle kosher salt on them and eat them right out of their shell.
Here on the east coast, we only serve guacamole during the summer, even though we can get California avocados all year long, it only seems right to make guac during the sunny months.
Here is my basic guacamole recipe. It is sure to please.
3 Hass avocados, cut in half, pit removed (save one pit if you are making ahead)
1/2 red onion, diced
1 clove minced garlic (optional)
handful of cherry tomatoes, quartered
juice of a lime or lemon
handful of fresh cilantro chopped
Scoop out the avocado flesh and put in a bowl. Sprinkle with about 1 tbsp of kosher salt.
Next, I add my lemon or lime juice, and throw in the rest of the ingredients, adding the cilantro at the end. Mix lightly with a fork or spoon.
I like my guacamole on the chunky side, so I don't overmix it.
Avocado tends to brown up quickly when exposed to the air, so if you are making this an hour ahead, place your guacamole in a bowl, then place an avocado pit in the center of the bowl and cover tightly with plastic wrap. This will help to prevent oxidation. It works!