5 large ripe avocados
1/4 cup red onion, diced small
1/4 cup tomato, seeds and pulp removed, diced small
1 tablespoon garlic, chopped
4 limes, juiced
1 tablespoon cilantro leaves, chopped fine
Salt and pepper, to taste
Cut and pit each avocado and scoop out avocado from the peel.
Using a fork, mash the avocado until it reaches your desired consistency.
Add the red onion, tomato, garlic, lime juice, and cilantro. Mix together and add salt and pepper to taste.
If made ahead of time cover with plastic wrap directly on the surface of the guacamole in order to prevent oxidation, which causes it to turn brown. Refrigerate until ready to serve.
KATY DAUME LOPEZ is a chef consultant for edible Dallas & Fort Worth. She earned her BBA in Marketing at Texas Christian University and shortly after graduating attended culinary school in Fort Worth to follow her true passion, food. She works in a variety of aspects of the culinary industry including recipe development, management, product development and catering. Katy loves bringing people together to eat great meals made from fresh, locally grown ingredients.