Makes 3 to 4 cups. Recipe is by Kirk Vidrine.
4 ripe avocados, peeled
4 cloves garlic, pressed or minced
Handful of fresh cilantro, chopped
Juice of 3 limes
1 tbl. olive oil
1/2 pint grape tomatoes, quartered
2 green onion tops, finely sliced
Salt, to taste
1. In a large bowl, mash the avocados with a potato masher or the back of a fork until you have a chucky consistency you like.
2. Stir in the garlic, cilantro, lime juice, olive oil, tomatoes, onion tops and salt. Place guacamole in a serving bowl and cover with plastic wrap. Press the plastic wrap down onto the guacamole to prevent air from touching the guacamole which will cause browning.
3. Place in the fridge for about 30 minutes for the flavors to blend together. Serve with chips, veggies, on tacos, over fish or chicken.