I've tried out dried spices in the past, but chopping things fresh makes all the difference in this very few step recipe.
Note: I always chop double the ingredients so I can make a second batch the next day. It's what my people want.
1 medium sized jalapeno, minced
1 garlic clove, minced
1/2 onion, minced (I use what I have. Sweet white are milder. Red is pretty. Both are yummy)
1/4c cilantro, finely chopped
Juice from 1/2 lime
I chop all ingredients except the jalapeno first, then I get out some gloves and cut the top off the jalapeno, then slice longways, and finally scoop out all the seeds before mincing. These peppers are on the milder side, but the oils will get on your skin and if you touch your eye - even hours later - your eye will burn all day long. True story. If you aren't thrilled with your knife skills, look into one of my favorite kitchen gadgets to do it for you, the Vidalia Chop Wizard. I can't speak for other choppers on the market, but this one is fantastic. I have used and abused mine and it's still going, so grab yourself a BB&B coupon and go get one!
Back to the guac. Once all ingredients are chopped, put half of each into a mortar or a bowl and leave the other half on the cutting board for later. (If you've double the recipe like I do, you'll take half of everything, then split each in two and save in two ramekins or bags in the fridge for tomorrow.) Squeeze your lime into the mortar or bowl, then use the pestle or a spoon with a fat edge or handle to mash all those delicious ingredients together.
Cut open and seed your avocados, then scoop them into a mixing bowl. Add the ingredients you just blended and mash it all gently with a fork. Once it's mixed and broken down but still a little chunky, add the salt and pepper, plus the rest of the reserved chopped ingredients and give it a good stir. Time to eat! The kids gobble it up on organic tortilla chips. If you're looking for an even healthier option try small sweet peppers cut in half and seeded, or sugar snap peas. So, so good. Are you feeling like mixing it up a bit? Here are some suggestions! Add in 1t cumin or taco seasoning. Topping with some delicious roasted pumpkin seeds adds flavor and crunch. A twist of freshly squeezed orange adds a little sweetness. Go wild!
Tips on Storing Guacamole
General rule of thumb is you don't store guacamole because it turns brown. I've tried many times and it just doesn't work. HOWEVER! On the rare occasion we have some leftover, or I want to make it before company comes and still have it fresh to serve, there are a few secrets to keeping it fresh. 1. Use the smallest possible container you can for the quantity you have. The more air in the container, the more likely your guac will brown. 2. Use this recipe! There's something about mashing the seasonings and veggies in the lime juice that really seems to stop this recipe from browning before you can eat it all. We kept some in the fridge overnight and it was perfectly delicious the next day!!