- 4 medium ripe avocados
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 tablespoons finely chopped cilantro, plus extra for garnish
- 3-4 scallions (white and light green parts), minced
- Freshly squeezed juice from 1 lime
- 1 jalapeño, stem removed and minced, plus extra for garnish (optional)
- Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl.
- Mash the avocado with a fork. Stir in the garlic, salt, cilantro, scallions, lime juice, and jalapeño.
- Season to taste with salt and lime juice. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate — preferably not more than a few hours.
- Just before serving, garnish with thinly sliced cilantro and jalapeño, if desired.
Makes 3-4 cups.
- Experiment with different types of onion, substitute lemon or orange juice for the lime juice for varying levels of tartness.
- For extra brightness, stir in seeded and diced fresh tomato and minced onion.
- To make it super creamy, purée in a food processor with 1/2 cup sour cream.
- To make guacamole smoky and spicy, stir in minced chipotle en adobo.
- Dips, Appetizers