Makes about 1½ cups
3 avocados, halved with pits removed
1 lime, juiced
2 cloves garlic, minced
If you have a mortar and pestle, put the minced garlic and about ½ teaspoon kosher salt into it and work until you have a paste. (The same can be done using your chef’s knife.) Dice the avocado flesh into approximately ½-inch cubes and place in a bowl or—if there is room—in the mortar bowl. Pour the lime juice over the avocado. Smash until desired consistency. I like my guacamole a little chunky. Adjust seasoning as necessary.
Tina’s Tip: Here’s an easy way to get the pit out of the avocado: Holding the half avocado with the pit in one hand and your chef’s knife in the other, give the pit a good whack with the knife blade. The goal is to embed the knife about ¼ inch in the pit. Holding onto the avocado half in one hand and the knife in the other, turn them in opposite directions. The pit should pop right out and be “stuck” on the knife blade. To remove the pit from the blade, knock it against the side of the compost bin (we have a great city composting system here in Seattle).