I could eat guacamole as a meal. I should restate that. I have eaten guacamole as a meal. Shamelessly. With a spoon. I love it and I make mine the way I watched them make it at the table in Mexico. Rustic and chunky and with only onion, no garlic! If you like it the smoother more common way, just chop everything smaller and mush up the avocado more. I also use cilantro because I love it but if you aren’t a cilantro person just leave it out.
The two main products that I use when I make this recipe are as follows;
I find it works best to chop all the ingredients on my Williams Sonoma Marble Pedestal Board and when everything is sliced and diced I can easily reach my fingers under the board and lift it up (because of the pedestal bottom) tip it, and scrape it all into my Crate and Barrel one quart Casserole Dish. I like this method because a) it’s easy and there’s only one thing to rinse off when I’m done ( Im lazy like that) I’m also (evidently) too lazy to consistently put the apostrophe in “I’m” because I’m used to auto-correct doing it for me on my phone. OK, getting back on track here… the b) reason I make guacamole on a cutting board like this is actually the more important reason, I used to just cut things on a paper plates, but then I realized that I was losing all those good juices from the tomato, the onion- everything! When using my cutting board they all mingle as I chop and go right into the bowl at the end for guacamole perfection.
I also like to use a covered dish rather than a regular old bowl because I think it makes for a more appealing presentation than saran wrap when I bring the guacamole to a party and it’s also an easy way to store it at home. I got mine a long time ago at Crate and Barrel but here is a similar one currently available.