Yield: 1 1/2 cups Guacamole
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOiILFLTQ-6M3HPald58hba2zuU-RimAL6nWNqo5sDC1AMZCglPhmc8N1FZgR3dqkJ2y-IumHVewjxaUuIv4EEERPdfdAlnNqkK-5OxNTfpqKNk2_F6woPxnZGx1p90dR4pypOMTQ9F_e/s200/guacamole.jpg)
Ingredients:
2 ripe avocados (this is the hardest part ;)
2 cloves garlic, finely chopped or crushed
1 shallot finely chopped (little red onion, not green)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9MfKlNU-8_tsdLWvIHsBWO69A-N-dNIv6NzJb_QjSUft13cToDBPdYCLbX0BNNwZYNKtMW23RdX5_2x9vZUJV9m37Hix87X8H13gOGvEcHhVGKGu2RKjEjMH95IMPik3ydUuXtOuOrxS/s320/guacamole+(1).jpg)
(or use 1/2 a fresh jalapeno - watch your eyes once you've handled them)
2 tsp kosher salt or 1 1/2 tsp table salt
2 tsp ground coriander
20 grinds fresh black pepper (or 1 tsp ground)
2 juicy limes, rolled hard on the counter and juiced (use 3 if they are small or hard)
Instructions:
1. Half and peel the avocados or use a spoon to scoop the flesh from each half. Place in a bowl. Mash with a fork, whisk or potato masher until consistent in texture but still a little lumpy.
2. Add remaining ingredients and stir well to combine. Taste and adjust seasoning as desired. Spoon into a fresh bowl and either serve right away with tortilla chips or lay plastic wrap directly onto the surface of the dip (so the air can't turn it brown.
Note: The old 'add a pit to the bowl to keep it from browning trick' is a myth but feel free to do it if you like the fun of a pit in the middle. Storage Tip: Not going to use it all at once, wanna make it in advance? Place in a ziploc bag, press out all the air and freeze for 3-4 weeks.