- 2 tomatoes, seeded and small dice
- 1 small red onion, small dice
- 1-2 jalapeños, small dice
- 4 avocados, halved and pitted
- 4 cloves roasted garlic
- 1/4 cup chopped cilantro
- 2-3 limes, juiced
- Salt, to taste
In a large bowl combine tomatoes, red onion, and jalapeños. Scoop avocado out of skin and dice or using a cooling rack, place the avocado cut side down and press through the grid and then peel the skin away. Place all cut avocado into the bowl. Mince roasted garlic into a paste and add to the bowl. Sprinkle with cilantro and add juice of two limes. Stir to combine.
At this point, juice the last lime over the top and cover with plastic wrap so that the wrap is pressed against the top of the guacamole. This will prevent the avocado from browning. Place in the fridge until later when you are ready to serve. Just before serving, unwrap, season with salt, and stir once more.
If you are serving this right away, season to taste and adjust according with more salt, cilantro and lime. Enjoy!
By Chef Brixton Taylor