This staple of Mexican food is versatile as a party dish, a sandwich spread, and a dip for chips or vegetables. I prefer a sweeter guacamole, so I use no raw onions, but you may of course add some finely minced onion if you like it and are not allergic. The purpose of the lime juice is both to add a touch of tanginess and to prevent the avocado from browning; if you're allergic to citrus, I've had fine results replacing the lime with 1 tsp. of apple cider vinegar.
- 2 avocados, pitted and peeled
- Juice of 2 limes, or 2 tsp. bottled lime juice
- 4 large sprigs of cilantro, finely minced
- Pinch of salt
- 1 roma tomato, peeled and diced (optional)
- Cayenne pepper to taste (optional)
In a bowl, mash avocado thoroughly with a fork. Stir in lime juice, cilantro, and tomato (if using). Taste and add salt and cayenne pepper (if desired).
Store in refrigerator, covered tightly with plastic wrap until serving. Will keep for three to five days in the refrigerator.
