Years ago, I never cared for guacamole. That’s probably because every version I’d had was processed into something resembling the stuff that could be found in a baby’s diaper after a particularly bad intestinal bout.
However, I sampled some made by one person that wasn’t quite so processed, and found that it could be quite tasty. I’ve modified it a bit, as hers tended to be a little too watery if it sat for awhile, and I like mine a bit stronger, so I use more red onion and garlic. This is a great taste as you go kind of thing, and the amounts can be adjusted to suit whatever tolerance you have for the various ingredients.
Primo guacamole (serves about half a dozen, or 2-3 hungry people, or 1 person who doesn’t like to share)
6 slightly soft Haas avocados
2 medium tomatoes
4-6 cloves of garlic, finely minced (depending on your tolerance)
1 – 1 1/2 cups diced red onion (ditto)
Fresh cilantro, minced (to taste)
Freshly ground black pepper (to taste)
Place the avocado meat in a good sized bowl, and mash it a bit with a fork. Personally, I like my guacamole a little chunky, so some diced-sized pieces of avocado are always welcome. Squeeze lime over the avocados immediately to prevent browning.
Quarter and seed tomatoes (this will keep it from getting watery on you). Chop roughly and add to avocado mixure, stirring gently to combine. Add remaining ingredients and stir a bit more. Give it a taste, make any spice adjustments, and enjoy.