3 medium avocados, ripe one Tomato, cored (optional),
1 green chili, jalapeno, or jalapeno
Finely chopped 1/2 small red/white onions,
2-3 tablespoons Cilantro and finely chopped 1 lemon/lime
Salt to taste
best guacamole recipe jamie Oliver method
Cut the avocados in half and remove the pit and skin. Place in a bowl.
Lime/lemon juice can be added to the avocado. Mash it with a fork, or a potato masher until it is as smooth or chunky as you want. Salt, chopped chili/ jalapeno, and chopped onion. Stir until well combined.
Season with salt and lemon juice.
Serve with tortilla chips.
Notes: Guacamole can be stored in a bowl covered with plastic wrap so that the plastic wrap touches the entire top layer of the Guacamole. Refrigerate for at least 2 days.