I have found that many people claim that they make the “best guacamole.” Personally, I know I have said this often, claiming that I have amazing kitchen skills that make my guac better than anything you could get anywhere. What I realized though, is that I am very particular about how I like it: salty, limey, no huge chunks of onion and absolutely no cilantro. (Nothing ruins food for me quite like cilantro does.) Most people I know like theirs a very certain way too. So maybe all these people that say they make the best guacamole, actually just make it the way they like it. That being said, this may not be your favorite, but on Cinco de Mayo, I hope to be eating a huge bowl of this deliciousness, (and it is pretty great!)
3 ripe Avocados
1 small Red Onion (chopped small)
2 small Tomatoes or 1 large (chopped into 1/2 inch pieces.)
Juice of 1 lime
2 tsp. of coarse Sea Salt
Cayenne pepper to taste
1. Start by adding red onion and tomato into a medium sized bowl
2. Cut each avocado in half and scoop insides into the bowl with a spoon, saving one pit and setting it aside.
3. Using 2 forks, mix the ingredients breaking the avocado apart but leaving some chunks. (to me those are the best part!)
4. Gradually add the lime juice and salt, mixing them in well. (As I said I like mine full of salt and lime, feel free to add a little at a time until you find your perfect balance.)
5. Sprinkle a dash of cayenne pepper for a little kick, I found that about (1/8 tsp was a good amount for my taste.)
6.Put one Avocado pit into the bowl of Guac to keep it from turning brown.
7.Serve right away or cover tightly with plastic wrap and refrigerate for up to 2 hours.