Perfect to pair with crispy tortilla chips or veggies and travel easily for outdoor entertaining.
Serves 4 - 5
5 ripe avocados (Has a little give when you press on the skin)
1 medium tomato
small bunch cilantro
1 small red onion
salt to taste
1 jalapeño (optional)
Cut avocados in half and take out the pit. Scoop the meat into a large mixing bowl and discard the skins. Mash the avocados with a fork until a thick and slightly chunky consistency. Dice the tomatoes and onion and add to the bowl. Finely chop the cilantro leaves ( a few stems are ok) and add to the bowl. Squeeze the lime into the bowl and add a pinch of salt. If you want to spice it up add de-seeded, finely chopped jalapeño and stir to combine all ingredients until well mixed. Taste on a chip and add more salt as needed.
Pro Tip: If you make ahead of your party or have leftovers make sure you take plastic wrap and cover touching the plastic to the guacamole which keeps it from turning brown.