2 pitted, peeled, and mashed avocados
1 Tbs olive oil
1/4 cup diced red onion
1 diced jalepeno
1/2 tsp cumin
2 Tbs chopped fresh cilantro
1/2 tsp minced garlic
juice of one lime
salt and pepper
Mix it all together, that easy. If you can resist eating it all immediately, chilling in the fridge for an hour beforehand helps all the flavors blend. Guac is so easy to manipulate and customize, this is just my preferred, simple base. Throwing in tomatoes is good too, leave out the jalepeno if you don't like heat, etc. I've been know to just buy pre-made pico de gallo and mix it in with mashed avocado. I eat at least three avocados a week though...I have a problem.
Pressing plastic wrap to the top and trying to get out the air out before storing will save the guac from going brown. A spritz more of lime will help freshen it up too.
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