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Ingredients
- 2 cloves garlic, peeled
- 1 teaspoon kosher or sea salt
- 3 medium ripe avocados (about 1 1/2 pounds, 700 g)
- juice of one small lime
- One small chili, chopped (you can keep or remove the seeds, which add more heat)
- 1/2 small red onion, peeled and finely diced
- optional: 1 scant teaspoon olive oil
- optional: a dash of chipotle or ancho chile powder
Preparation
Step 1
I put avocados in a brown paper bag and keep in dark place to ripen. Agree with Zoe about the lime….not enough! I use one regular sized lime for 2-3 avocados, plus plenty of cilantro and chopped tomatoes.
1. Mash the garlic and salt together in a mortar and pestle. (You can also make guacamole in a bowl using a fork or potato masher. If so, chop the garlic first.) Split the avocados in half and remove the pits. Scoop out the pulp with a soupspoon and dice the pulp, then add it to the garlic and mash it into the garlic along with the lime juice.
2. Mash the guacamole so it’s to your liking – some like it chunky, some prefer it smooth – then mix in the onions, some chopped fresh chili, and olive oil, if using. Taste and season with more salt, lime juice, and chile if desired. For a slightly smoky flavor, add a bit of chipotle or ancho chile powder.