Add a splash/squeeze of lime juice and the guac won't darken as quickly.

Petra would be so proud to have her recipe online

It's good, as far as it goes, but it is missing some essentials. Four ripe Haas avocados Two small roma tomatoes One half of a medium-to-large SWEET onion (Vidalia or Walla-Walla) Two/three garlic cloves (or rounded 1/2 teaspoon granulated garlic) One bunch fresh cilantro Cut and scoop out avocados into bowl; coarsely chop- not too smooth. Splash with lime-juice, though not enough to taste like lime. Salt (1/4 teaspoon, or just a pinch more. chop 1/2 or more of onion in chunks large enough to bite, recognise, and taste. Chop tomatoes roughly the same size as onions. Mince garlic-fine, or add garlic powder. Strip leaves from rinsed cilantro and roughly chop 1/2 to 3/4 of bunch. Loosely mix all ingredients just enough to distribute- try not to mash avocado any finer. We prefer it with no hot seasonings, but jalapeno peppers may be chopped and added, or a bit of medium-to-hot salsa. The ingredients that make or break the guacamole, are the sweet onions that one can bite into and taste, and a decent quantity of cilantro, also that one can taste.

Hi Kristian, your version sounds really yummy too! I know different parts of Mexico make different kinds of guac. I sometimes add just 1 teaspoon of sour cream (yummy!) and always I add green Tabasco sauce, roasted garlic (in addition to fresh garlic) and a dash or two of Worcestershire sauce. Oh, and a good bit of salt....

Thank you for the comments- I really didn't expect to see a response, based on the dates of the previous comments. The basic recipe I use came from a friend (Irish, Welsh, and English) who was married to a Mexican/Puerto Rican man- the recipe was his mother's family one. It had everything but cilantro (?), and though it was good, it always seemed to lack that final necessary "POP". Then the restaurant in Nashville that served my favourite guacamole had a chef who had no problem sharing, and asked me if I had ever included fresh cilantro. I tried it, and it turned out to be that illusive "something" that it needed, though one needs to use enough to really TASTE- none of this one or two tablespoon stuff. And as I mentioned above, the onions need to be SWEET ones so there is not much "bite", but a lot of flavour, and cut large enough so you know they are there- no minced onion. I'm going to try adding some roasted garlic- i wouldn't use it alone, as I really like the taste and power of raw garlic, but adding more garlic can only improve it, since I don't believe that in most cases there is such a thing as too much onion or garlic. Whenever there is a function to which various dishes are brought, there is invariably a strong suggestion that "Uncle Kristian needs to bring his guacamole. Thanks again.