I love this guacamole recipe. I've tried a lot and I think this classic combination of flavours works best.
The most important factor is making sure that you use avocados that are perfectly ripe. Hold the avocado in the palm of your hand and cup and squeeze gently. You should feel a slight give. If they are too hard, your guacamole will be lumpy and tasteless. In fact, I often buy avocados unripe a couple of days before I need them. They will soften nicely at home.
Remember - guacamole is always best made no more than a couple of hours before you serve. Otherwise the dip will start to discolour. Some people recommend leaving the avocado stone in the dip to stop browning. Don't bother. It's a myth!
2 soft avocados
2 cloves of garlic, crushed
1 red chilli, chopped (substitute a half teaspoon of chilli flakes if you like)
Juice of 1 lime
1 small tomato or 4 cherry tomatoes, very finely chopped
1 tablespoon of finely chopped red onion
4 tablespoon chopped fresh coriander/cilantro (this is optional)
Mash the avocado with a fork and then stir in the remaining ingredients.
Season with salt and pepper and add more chilli if you like it hot.
Cover and refrigerate until you are ready to serve.