This guac is a balance of smooth, creamy, and chunky. Serve it with tortilla chips, on tacos, or alongside our Cheesy Party Nachos.
Avocados are like a Black Box. You don’t know what is inside until you open it. But, a small window to freshness and ripeness is under the stem of the avocado. To check for color and freshness: lightly feel the avocado, it should yield slightly and be semi-soft. Pick out the stem on top and if it is green underneath, the avocado will be green inside, if it is black or grey, the avocado will be black as well.
And while you might be tempted to hang on to the pit, just discard it. Keeping the pit in the guacamole does not keep it from turning brown. If you’re making this ahead, mix up and place plastic wrap on the surface of the guac, not just the bowl.
- Prep Time
- 6 to 8Servings
- 3 ripe avocados
- ¼ cup fresh lime juice
- 1 teaspoon extra virgin olive oil
- 1 small red onion, minced
- 1 garlic clove, grated
- 10 grape tomatoes, cut in half
- ¼ cup cilantro leaves (optional)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
1. Slice avocados lengthwise, twist and split apart to reveal pit. Lay avocado down and sharply strike pit with your knife. Pull pit out with your knife and discard (the pit does not keep avocados from turning dark).
2. Scoop avocado flesh with a spoon and put in a medium mixing bowl. Add lime juice, evoo, onion, and garlic. Mash with a potato masher or fork until creamy and smooth, with just a few lumps.
3. Adjust seasoning with salt and pepper. Add in tomatoes and cilantro. Serve with tortilla chips, on tacos, or alongside our Cheesy Party Nachos.
4. Store guacamole, covered on the surface with plastic wrap or parchment paper, in the refrigerator up to 1 day.