There are as many versions of guacamole as there are cooks. The two key ingredients In my mind are salt for flavor and acidity. I love to include onions, garlic, red bell pepper, and jalapeño, which all enhance taste and texture.
2 Haas avocados
2 tablespoons freshly squeezed lime juice
¼ cup minced red bell pepper
¼ cup packed chopped cilantro
2 tablespoons minced jalapeño (1 small)
2 teaspoons minced clove garlic (2 small cloves)
½ teaspoon coarse salt
Chopped cilantro leaves and/or a little minced red bell pepper
Slice the avocados in half length-wise and remove pits.
Scoop the flesh into a small bowl and mash gently with the back of a table fork. Make the texture smooth or chunky, as you desire.
Pour a couple of teaspoons of lime juice over the avocado and mix well – this will prevent oxidation (browning of the avocado flesh).
Stir in the pepper, cilantro, jalapeno, garlic and salt.
Let sit for 15-20 minutes to allow flavors blend, then taste and adjust seasonings as needed, maybe more lime juice for acidity and/or a little salt.
To store: cover tightly with plastic wrap and refrigerate.
Placing the pit on top of the guacamole will not prevent oxidation; only the spot covered by the pit is protected. Plastic wrap placed directly on the guacamole keeps the oxygen away and the lime juice not only acts as a flavor component, but the acidity also delays browning.
Handle any chili pepper carefully. The essential oils inside stay on your skin for a while and easily transfer to eyes or other sensitive areas. Use food handler gloves if possible.