4just-ripe avocados (the flesh should yield a little when you press on it, and some brown color in the skin is fine. Just stay away from overripe avocados that look black and are squishy.)
2 tablespoonsfresh lime juice (amount 1 regular-sized lime's worth)
Slice open the avocados length-wise. Discard the pits and scrape the flesh into a large bowl. Pour the lime juice over the top and use a potato masher to mash the avocado and juice together.
Add in the minced garlic and the salt and stir the guacamole to mix everything together well.
Serve the guacamole with tortilla chips. Makes about 2 cups.
To store it, cover with plastic wrap and press the plastic to the surface of the guacamole. Refrigerate the guacamole for up to two days.
As I mention above, use just-ripe avocados in this recipe: the skin will be greenish-brown and the flesh should yield a little when you press on it. Beware of avocados that look almost black and that cave in when you press them. Sometimes grocery stores put a "ripe" label on these to try to get rid of them, but the flesh inside will be streaked/splotched with brown and look rather gross. If your avocados are rock-hard (under-ripe) put them in a closed paper bag for a day or two, and they should ripen quickly.
Haley says if you don't have fresh garlic on hand, a tablespoon of jarred, minced garlic will work in place of fresh cloves!