3 Ripe Hass Avocados
2 Roma Tomatoes
1/2 Brown Onion
1 clove of Garlic
A bunch of Coriander (Cilantro for the Americans)
What To Do:
Firstly, mash the avocados in a bowl, cut the lime in half and cover the avocados with juice from 1/2 lime
Chop the onion into small pieces and then mix in
Halve and de-seed the tomatoes, then chop tomato and mix in
Crush the garlic clove and add that to the mixture
Pick off a handful of coriander leaves, chop finely and mix in
Add a couple of pinches of salt
Use the remaining half of the lime and squeeze juice over mixture to your taste
Mix it all together and cover and put the Guacalome in the fridge, Or you can serve immediately but I like to let the favors have time to mix in.
When refrigerating the guacamole keep the avocado pits and put them in to help stop the avos from turning brown.
Keeping leftover coriander (cilantro) in a glass of water can help it for last a lot longer than it would in the fridge.
Hope you enjoy, I like to eat this as a dip with cornchips, in a burrito, on top of enchiladas or you can use it as a spread in a salad sandwich.