2 ripe avocados ½ cup red onion, minced 1 tablespoon garlic, minced fresh lime, juiced ½ cup chopped cilantro ½ teaspoon cayenne pepper kosher salt and freshly cracked black pepper to taste
No nutrition information available
In a non-reactive bowl (glass, plastic, etc), combine onion, garlic, a dash of kosher salt and the lime juice. Let marinate for 30 minutes. Using a heavy, sharp kitchen knife, slice avocados with one stroke, all the way around - the tall way - then twist and separate the two halves. Holding the half with the pit in one hand, and the knife in the other hand, “cleave” the pit with a single stroke, until the blade is stuck in it, then twist the knife’s handle and the pit will pop out. Do the same with the second avocado, so you have four halves. Reserve both pits. Using your fingers, slide the skins off of the avocados. Slice the avocados into ½ inch chunks and place in another non-reactive mixing bowl. Mash the chunks with the back of a fork until the consistency is smooth, with some good chunks still left (do not stir or whip, or the guacamole will be too smooth). Add the marinated onion mixture, the cilantro, the cayenne, and salt and pepper to taste. Mix lightly with the fork to incorporate. Place the reserved pits on top of the guacamole to help keep it from browning. Cover with plastic wrap so that the wrap is directly on top of the guacamole (to keep excess air out, so it won't get brown) and refrigerate until ready to serve. Can be made 4-6 hours in advance. Remove plastic and pits, give a stir and serve at room temperature with tortilla chips or fresh veggies.