Guacamole. I'm not sure when it became a major thing, but I know for Bahamians, avocados (or Pear as we so affectionately call them) have always been a BIG deal. With bread, by itself, or with the magical breakfast of champions, Tuna and Grits. We love the stuff. And if you don't - I'm praying for you. God bless.
It's Cinco de Mayo and NATURALLY I had to make a bowl of the good stuff. *twitches and scratches neck like Dave Chappelle*
I used Haas Avocados because these were readily available and while they aren't my homegrown babies, I can always enhance the flavor with the extra ingredients.
Guac takes maybe 10 minutes to prepare .... and 2 to devour. At least that's how the math works in my home. So let's do this!
Please don't omit the cilantro. This is necessary for depth and that beautiful citrus flavor that makes the avocados shine. Without it, your guacamole is just avocado mash. (Great if you're just trying to make avocado toast). It's in your local grocery store - I promise.
Fresh garlic is absolute best, but garlic powder works just fine.
Limes or lemon. Either one works here. I actually use both. Lime can be super harsh so going light on that and a little heavier on the lemon juice is a good idea.
2 avocados, ripe
1/4 small onion, finely diced
1/4 small red onion, finely diced
4 grape or cherry tomatoes, diced
3 tbsp, fresh cilantro, chopped
2 garlic cloves, minced
1 lime, juiced (check our pro tips regarding lemons)
1/2 tsp salt
1/4 tsp. black pepper
Slice the avocados in half, removing the pit and skin before placing in a medium sized bowl.
Mash the avocados with a fork. (It's up to you if you'd like it smooth or chunky. I like it chunky!)
Add the remaining ingredients and stir gently.