A patient had brought me 3 lovely avocados last week, and two of them were ready to go. I threw this guacamole together in a flash.
2 medium Florida avocados or 4 haas avocados
10 oz. diced tomatoes with chiles, drained
1 clove garlic, minced
3 tbsp. onion, finely chopped
1 tsp. lime juice
1 tsp. dried cilantro
salt & pepper & cayenne pepper to taste
1. Cut avocados in half, lengthwise, and pull halves apart. Remove pits and use a fork or spoon to scoop avocado flesh into a bowl. Reserve one of the pits if you like for the bowl. People say it prevents the guac from browning.
2. Mash avocado, lime juice, cilantro, salt, pepper and cayenne in medium bowl to desired consistency. Its nice to leave a little variety of texture. Plus it’ll mush up just a little more in the last step.
3. Add tomatoes, garlic and onion, and stir to combine. It tastes best if you let it sit in the fridge to let the flavors combine, but it still tastes good if you can’t wait that long. ; )