Yield: 4 to 6 servings
Prep Time: 15 minutes
2 ripe avocados
1 tablespoon lime juice
¼ cup minced onion or shallot
1 large clove of garlic, minced
1 jalapeño pepper, seeded and minced
¼ teaspoon chili powder
¾ teaspoon coarse salt
Freshly ground pepper, to taste
¼ cup seeded and diced tomato (optional)
1. Cut the avocados in half, remove the pit and scoop the flesh into a medium-size bowl. Using a fork or a potato masher, mash the avocados with the lime juice, onion, garlic, jalapeño, chili powder, salt and pepper. Taste and adjust the seasoning to your liking. Gently stir in the tomato.
2. If desired, you can garnish the guacamole with chopped fresh cilantro. If not serving immediately, cover with plastic wrap, pressing the plastic wrap against the dip, and refrigerate.