Cut avocados in half then remove the seed. Scoop out the flesh and add to a medium bowl and mash until creamy
Add lime juice or lemon juice to the mashed avocado. Stir in the cubed tomatoes, cilantro, garlic, onions, and salt. Taste the guacamole and adjust with additional salt or lemon juice.
Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole to prevent from browning and refrigerate up to one day.
You can swap lemon juice for lime juice for a more zesty flavor, or use a little of both.For an extra kick, add an extra clove of garlic.If you like it spicy, finely chop some jalapeño with seeds removed and get that extra heat.Save the pit so you can put into the guacamole as a decoration, but it hasn't scientifically been proven to preserve color.If you store the guacamole with water on top before closing lid on the container tightly, simply drain the excess water when you're ready to eat again and mix it well before serving.To preserve color, kick up the lime juice a notch because it slows the oxidation process down, but over time browning is bound to happen.
How to Pick the Perfect Avocados
First, make sure your avocados still have a stem attached at the bottom. No stem may mean brown spots on the inside! Next, check for ripeness by gently pressing on the avocado. It should give a little, but still have a firmness to it. The outside color is no issue, sometimes avocados can be brown on the outside but are the perfect ripeness and color on the inside! Remember, not too hard nor too squishy!