- 3-4 avocados
- 1 jalapeno, stemmed and seeded for less spicy, sliced (just use half if you don't want it too hot or if its large)
- 2 garlic cloves
- handful of cilantro
- juice of one lime
- about a quarter cup of diced tomato or more if you like
- 2 tbsps. diced white or red onions
- salt to taste
Place the jalapeno and garlic in the molcajete if using or in a shallow bowl and add a pinch of salt. Mash the garlic and jalapeno with the salt to make a paste.
Add the cilantro and some lime juice and mash to all has been broken down and no large pieces are visible. Add the avocado, mash and combine. Add your lime juice, stir and check for salt. To finish add in your tomatoes and onions and stir to combine.
Serve immediately or store in an airtight container in the refrigerator. I find that a container that doesn't leave too much room after your guacamole works the best or keeps it from getting brown on top quicker. Enjoy!
