Nothing brightens an outdoor casual gathering more than a bowl of fresh made guacamole dip and chips. It is truly easy to make and is always better than store bought (and I am proud to say, it beats most restaurants too).
4 Ripe Hass Avocados
1 Plum Tomato (optional)
1 Small White or Red Onion
2 Garlic Cloves
1 Tsp. Sea or Kosher Salt
.5 Tsp. Ground Pepper
1 Tsp. Dried Cilantro or 2 Tbl. Fresh Cilantro (optional)
1. Peel and cube the avocados (saving one of the pits). Place in large bowl and mash to preference…I like my guacamole a little lumpy.
2. Dice onion and jalapeño. If you want your guacamole more on the mild side, take out the seeds prior to dicing. Add to bowl.
3. Use a garlic press to add crushed garlic to your bowl.
4. Squeeze lime juice into bowl.
5. Add fresh ground pepper and sea salt to your bowl. If you have Martha’s Vineyard Premium Sea Salt, use it!
6. Clean and chop fresh cilantro leaves without the stems (dried cilantro shown in picture). Shockingly, certain people get a soapy sensation when eating this herb, so it’s optional (but not in my house).
7. Fold the above items together.
8. Dice and mix tomatoes into the final product. If fresh, your tomatoes will add a lot of flavor. Otherwise, it is more for ascetics and is optional.
9. Place avocado seed in the middle and press down to prevent browning. Alternatively, or in addition, you can squeeze additional lime juice on the top.
10. Cover and place in fridge until it’s time to serve.