6singlegreen onions(from a bunch -- 6 if they are bigger, 8 if small) -- white and light green part, chopped fine
1/3cupchopped cilantro (a small handful of leaves and tender stems)
10ouncescanned Rotel tomatoes, drained
1/4teaspooncrushed red pepper
Peel avocados, remove large seed in the center and scoop out flesh into a medium-size mixing bowl. Sprinkle salt and pepper over avocados then add onions, cilantro, garlic, and lime juice. Stir to combine while mashing the avocados gently, leaving some chunks.
Lightly press the tomatoes in the strainer to remove excess liquid and gently mix-in to the guacamole. Taste and adjust seasoning for salt, pepper, lime juice, and spice. Add crushed red pepper to increase spice, as desired. Allow to sit at room temperature for 15 minutes (if you can wait that long) before serving for flavors to meld.
Serve with tortilla chips.
Choosing Avocados: The flavor of the avocados make all the difference in guacamole. Hass avocados have a nutty, earthy flavor and higher fat content than other varieties, which is why they are ideal for guacamole. Tomatoes: If you can't find Rotel brand tomatoes, add 3/4 cup fresh chopped tomatoes and 2 tablespooons chopped (canned) green chile.BEST Storage: Store leftover guacamole in an airtight dish close to the size of the amount leftover and press plastic wrap directly on the surface and smooth out over the guacamole to remove any air pockets. Place the lid on the dish over the wrap and refrigerate for up to two days.Freezing Guacamole: Leftover guacamole can be frozen, but the texture is compromised and best for layered dips or burrito filling where the texture doesn't stand out.