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1
Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again.
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2
Twist the halves in opposite directions to free the pit, and pull the halves apart.
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3
Dislodge the pit, then scoop the avocado flesh into a medium bowl.
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4
Mash the avocado with a large fork or potato masher.
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5
Stir in the garlic and about 1/2 tsp salt, plus the rest of the ingredients.
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6
Before chopping and adding the white onion, rinse it first under cold water, then shake well to rid it of excess moisture before adding to the avocado.
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7
(This reduces the risk of having the onion flavor overwhelm the guacamole).
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8
Taste and season with additional salt, if necessary.
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9
If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate preferably no more than a few hours.
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10
Variations:.
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11
Replace the lime juice with (or, for extra tangy guacamole, add along with the lime juice) about 1/2 cup homemade tomatillo salsa perfect as a topping or a dip, especially when you need to make the guacamole ahead (the additional acid from the tomatillos helps keep the guacamole greener longer).
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12
Avocado sauce: For a tangy sauce to drizzle over raw (or blanched) vegetables or on tacos, tostadas and the like, follow the above variation, increasing the tomatillo salsa to 1 cup; puree everything in a blender.
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13
If the sauce is too thick to drizzle, thin with additional tomatillo salsa.
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14
A little heavy cream, sour cream or creme Fraiche can be added for wonderful richness.
