Wholly Guacamole

Total Time:
Prep Time: 20 mins

Cook Time: 0 min

Ingredients:
Servings: Units: US | Metric
 * 4-6
 * 6 avocados (soft, but not mushy)
 * 2 -4 garlic cloves, minced (depends on how much you like garlic)
 * 1 lime, cut in half
 * 1 medium tomato, diced
 * 1/2 medium onion, diced
 * salt
 * chopped cilantro (optional)
 * 1 diced jalapeno peppers (optional) or 1 diced serrano pepper (optional)

Directions:

 * 1

Cut avocados in half, remove pit, and spoon avocado into a mixing bowl.
 * 2

Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado.
 * 3

Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother).
 * 4

Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time).
 * 5

Cover the bowl and refrigerate for 30-45 minutes.
 * 6

Uncover and taste.
 * 7

Add salt as needed.
 * 8

If you don't give the resulting guacamole at least 4 stars, then you ain't making it right.
 * 9

NOTE: The purpose of the lime is to allow any leftover guacamole to retain its "avocado" color as it sits in the fridge.
 * 10

Some folks use lemon, but it's been my experience that if you accidentally add too much lemon, it seriously affects the guacamole's flavor; if you happen to add too much lime, the guacamole just gets a little more tangy.
 * 11

If you find the leftover guacamole has darkened, simply stir it before eating and use more fresh lime juice next time.
 * 12

Wholly guacamole may be used as a topper with tacos, enchiladas, fajitas, etc.
 * 13

However, some say it is at its best with a bowl of warm tortilla chips and an ice cold beer.