The trick to making great guacamole is ripe avocados. It can be hard to find them ripe the day you need them, so keep a few on hand.
1⁄3 cup (75 mL) chopped fresh cilantro
1 tsp (5 mL) kosher salt
2 tbsp (30 mL) lime juice, approximately
1 clove garlic, minced, optional
2 ripe avocados (about 8 oz/250 g each)
Serve this as a dip with tortilla chips or flour or corn tortillas. Or use guacamole as a topping on burgers, steaks, fish, burritos, soups or salads.
2. Just before serving, cut avocados in half. Remove pits. Scoop out flesh and dice. Add to mixture in bowl and mash with a potato masher. Guacamole can be as smooth or chunky as you wish. Taste and adjust seasonings. If not serving immediately, cover surface of guacamole directly with plastic wrap to help prevent discolouration. (Lots of lime juice also does the trick.)
Makes about 1 1⁄2 cups (375 mL)