Guacamole is an avocado sauce or dip, originating in Central America.
The name is just a Hispanic version of the Aztec for “avocado sauce”.
A conservative helping would be about one avocado for every two
people (depending on your purposes).
A small bowl requires three or four avocados.
They should be firm, but yielding (not hard). Inside they should be
(at least mostly) yellow-green and smooth, not black and stringy.
a clove or two per avocado.
(It is better to err on the side of too much garlic, than too little.)
Half a small onion per avocado.
A squeeze of lemon or lime.
Cut the avocados in half laterally, remove the seed by skewering it
with a knife and rotating. Then scoop the meat out of the shell.
Crush and dice the garlic, add it and the lemon straightaway.
Slowly mash the avocado meat, then gradually beat it to a pasty
consistency. Other ingredients may be added in the process.
As well a providing a tang to the otherwise bland avocado flavor,
the lime or lemon slows the browning of the avocado on exposure
to air. Otherwise within an hour, the bright green darkens
Avoid metal utensils. The ingredients are quite acidic, and the
mixture can take on a noticeable metallic taste.
Don’t skimp on the garlic!
finely-chopped tomato (for texture, taste and color)
finely-chopped onion (for texture and aroma)
light sprinkling of cayenne on top
a couple of small jalapeño peppers laid on top