I hosted a dinner party recently and several people were surprised how simple but delicious my guacamole was. It had no extra vegetables and only two ingredients added to the avocado. The trick to keeping guacamole a pretty green, and one that doesn’t turn brown, is to keep it protected from air. I bought 16 smallish-medium avocados to serve 13people but used only 12 and wish I had prepared all 16.
Ingredients: avocados, dried minced garlic and salt.
Mash one or two avocados on a plate with a fork. Sprinkle lightly with salt and garlic. Stir and quickly put into a glass bowl. Cover with a tea towel immediately.
After you have mashed all of them, cover the bowl with a tight lid and refrigerate. Keep there until ready to serve. Prepare not more than four hours prior to serving.
You may toss in diced yellow onion, deseeded serrano or jalapeno peppers, deseeded tomato, and/or cilantro just before serving if you like veggies in your guacamole.