An easy, fresh and flavorful homemade guacamole recipe!
Cut the avocado in half (vertically) and remove the pit by stabbing carefully with your knife. Use a paper towel or dish towel (so the pit is not slippery in your hands) to remove the pit from the knife. Scoop the avocados out of peel and place on a plate or in a medium bowl. Use a fork or potato masher to mash until a smooth consistency is achieved.
Stir in all other ingredients with mashed avocado. Take a taste or a few tastes and adjust seasoning as needed. Serve immediately.
CHANGE IT UP: This guacamole is perfect as is, but if tomatoes aren't in season, simply omit the tomato. If you want to get crazy, try garnishing your guac with crumbled cotijah or feta cheese, chopped chipotle peppers in adobo sauce or sun-dried tomatoes, and/or toasted slivered almonds or pepitas.
HOW TO STORE LEFTOVERS: Transfer the guacamole to a suitably sized container to reduce the surface area available for oxidizing (browning). Place a generous hunk or halve of onion on top and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.