Course Appetizer, Condiment, party food, Side Dish, Snack
Cuisine Guatemalan, Mexican
2Fatgarlic cloves, minced
1whole Lime - juice and zest
1Generous tspKosher salt
Peel and seed the avocados. Scoop out the flesh and put it in a shallow bowl. Low and shallow just makes it easier to mash up.
Add the minced garlic, the juice and zest of one lime, and the salt. Mash everything together with either a fork or a small pestle. I use a 1-1/2 inch diameter wooden one I found in an antique store. It works better and faster than a fork.
Transfer the guac to the serving bowl of your choice and cover with plastic wrap until use. Make sure the plastic wrap touches the top of the guac. This will prevent oxidation (ugly brown color) from forming. Letting the flavors meld 30 - 60 minutes is a good idea.
Garnish your guacamole with whatever you want.
I used to go crazy with add-ins/garnishes with my guac. Now, I think the best guacamole is just avocado and lime. If you don't have a fresh lime, you can get away with using bottled lime juice, but you'll never get the tangy kick lime zest adds. Lots of people make their guacamole without garlic, and sometimes I am one of them. If you have a perfect avocado it is almost criminal to do too much to it besides adding a little salt. Garnishing guacamole might make it look and photograph better, but it doesn't necessarily make it taste better. Some people think we first eat with our eyes, so here are a few garnishing/flavor add-in ideas: Freshly cracked black pepper, chopped cilantro, chopped tomatoes, chopped red onions, ground cumin, coriander seeds, chili powder, more lime zest, even avocado oil (like hummus has olive oil dribbled on top.), chopped jalapeno, chopped green chilies, shredded cheese ... the list is endless.