Adding the avocado pit makes a huge difference in ensuring the guacamole doesn’t turn brown.

  • 3 medium, ripe avocados
  • 2 tablespoons minced red onion
  • 1 medium garlic clove, minced
  • 1 small jalapeño pepper, seeds and ribs removed, minced
  • ¼ cup chopped cilantro
  • ¼ teaspoon ground pepper
  • ¼ teaspoon salt
  • ½ cup grape tomatoes, slice in 2
  • 2 tablespoons juice from 1 lime
  1. Halve one of the avocados, remove – and reserve – the pit and scoop the flesh into a medium bowl.  Mash the flesh lightly with the onion, garlic, jalapeño, cilantro, ground pepper and salt.
  2. Halve, pit and cube the remaining two avocados.  Add cubes to the bowl with the mashed avocado mixture.
  3. Add the tomatoes, sprinkle the lime juice over the diced avocados and mix the entire contents of the bowl lightly with a fork until combined but still chunky.  Adjust the season with additional salt or pepper as needed.
  4. Add the reserved avocado pit to the bowl to ensure guacamole stays bright green (instead of browning).
  5. Guacamole can be covered with plastic wrap, pressed directly onto the surface of the mixture, and refrigerated up to 1 day.  Return the guacamole to room temperature, removing the plastic wrap at the last minute, and serve.

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