1/2 tablespoon of olive oil onto the grater surface
Grate 3-6 cloves of garlic (or less depending on your physical dependency for garlic)
Grate 2 velvety smooth Haas avocado (get green and ripen in paper bag)
If you like chunks reserve 1/2 of an avocado and dice.
You can tell a ripe avocado by the rind color. Deep olive to brown color is good. You know its good when the flesh of the avocado indents slightly with the push of the thumb.
Grate a bit of onion and mix into Guac.
Chop tomato. We like it chunky. Heirlooms are the best.
Squeeze 1/2 to 1 whole lime. Citrus prevents oxidation and browning of oxidation or keep avocado pit in guacamole.
Handful of fresh chopped cilantro leaves and smaller stems
Oversized pinch of kosher or sea salt and freshly ground black pepper.
Additionally, if you level the guacamole in the bowl for serving, you can dust your guac with smoked paprika from Spain and some cumin or cayenne for an incredible flavor accent.
