This classic, basic recipe is an easy method that allows the creamy, rich avocado flavor to take center stage. Optional add-ins are suggested, too. It's a great complement to any Mexican meal, and also makes a great sandwich spread.
4 ripe medium-size avocados; Haas recommended, if available
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
hot green chili (2 serranos or 2-3 jalapenos), finely diced
1/2 small white onion, finely diced
1 medium tomato, deseeded & chopped in 1/4" pieces
SIMPLE GUACAMOLE: Cut avocados in half lengthwise, twist halves apart. Remove pit by hitting it with sharp base of knife blade and twisting. Scoop out flesh of avocado onto plate or cutting board. Sprinkle on garlic powder, salt, and pepper. Use potato masher, pastry blender, or fork to mash avocado to desired consistency.
LOADED GUACAMOLE: Follow above instructions. Then stir in any or all of the optional additions. Taste and add salt, if needed.
To refrigerate and serve later: press out any air pockets with back of a spoon, cover with double layer of plastic wrap that is pressed against the guacamole to remove layer of air. Refrigerate up to 4 hours.
To freeze: transfer guacamole to freezer plastic bags, press out air and flatten to thin layer; seal and freeze up to 2 months. To thaw gradually, move to refrigerator. To thaw quickly, place frozen bag in bowl of water--thaws in approx. 30 min. (NOTE: only freeze Simple Guacamole; Loaded Guacamole doesn't freeze well.)