- In a medium bowl, combine onion, garlic, chili powder (or fresh jalapeño pepper), and diced tomato.
- With a sharp knife, cut avocados in half, removing the pit. Spoon out the flesh into above mixture. Use a fork to mash the avocado into mixture. Add lime juice, cilantro, and season with salt and pepper to taste.
- Cover with plastic wrap, laying the plastic wrap directly on the guacamole to prevent discoloration. Refrigerate until serving time. (This only keeps a couple of hours before discoloring so prepare shortly before serving.)
- Garnish with additional cilantro sprigs.
|Prep Time: 15 minutes|
Container: medium bowl
|-||2 to 3 large avocados, ripened|
|-||2 tablespoons onions, minced or grated|
|-||1 clove garlic, minced or pressed|
|-||1 teaspoon chili powder (or minced jalapeño pepper)|
|-||1 large tomato, diced|
|-||1 tablespoon fresh lime juice|
|-|| salt and pepper to taste|
|-||2 tablespoons cilantro leaves, chopped|