- 3 avocados — ripe & soft
- 1/2 of a large jalapeño, minced (I scrape the seeds out of mine before mincing. If you prefer more spicy-heat in your guacamole, keep the seeds before mincing — or half of the seeds)
- leaves from 15 stems of cilantro, minced
- 6 small garlic cloves (or 3 large garlic cloves), minced
- juice of 1-1/2 limes
- 4 large green onions, white & green parts, sliced
- salt, to taste
Combine ingredients in bowl, and use spoon to mash-up the avocado. Taste and adjust all ingredients according to what tastes best to you.
The ingredients above are what I had on-hand — you could certainly substitute minced red or white onion for the green onion. And I happened to be making this for people whose preferences for hot foods I wasn’t sure about … hence, the quantities in the recipe above for a mild guacamole.
I would have added one more avocado and probably the juice of two entire limes (versus 1-1/2 limes) if the last avocado I cut into hadn’t already gotten too old/brown. 🙁 Sad panda.
Some people like seeded, diced fresh tomato in theirs.
I have made what I call “cheater guacamole” by stirring store-bought salsa into mashed-up avocados. Olé!