Guacamole Preparation

• Start by slicing each avocado in half, removing the pit, and scooping the flesh into a medium bowl. Make sure your avocados are ripe—slightly soft to the touch but not mushy. This ensures a creamy consistency with minimal effort.
• Using a fork or a potato masher, mash the avocado until it reaches your preferred texture. I personally like mine a little chunky for that rustic, homemade feel. If you prefer a smoother guacamole, mash a bit longer until silky.
• Stir in the lime juice, kosher salt, garlic powder, and a few cracks of ground black pepper. The lime not only brightens the flavor but also helps slow down oxidation, keeping your guacamole green longer.
• Now’s the fun part—customizing. Depending on my mood (or what I have in the fridge), I’ll mix in a few spoonfuls of diced tomatoes, minced onion, or fresh chopped cilantro. For a smoky kick, a touch of cumin or a little minced jalapeño adds depth and heat.

  Whether you keep it simple or go fully loaded, tasting and adjusting the seasoning at this stage ensures the flavor is just right.