bunch of fresh cilantro leaves(about 3-4 tablespoon chopped cilantro)
salt and pepper to taste
Scoop the avocado flesh and transfer to a small bowl.
Mash the avocado with a muddler, potato masher or a fork until creamy (personal preference: I like to leave few chunks in).
Next up, add lime juice and freshly chopped cilantro and season with salt and pepper.
Stir until all the ingredients combined. Serve guacamole chilled with nacho/tortilla chips, tacos, burritos and many more.
Lime juice - best practice: drizzle lime juice over the avocados after you have mashed them, this way the guacamole will stay fresh for longer and won't go brown quickly.
How to store guacamole - In case you do have some leftover guacamole, spoon it into an airtight container, pour cold water on top, close the lid, and refrigerate. Water will help the guacamole to remain fresh and green without turning brown. When ready to use, carefully pour the water out and stir the guacamole. It is ready for use.
Can you freeze guacamole - It is best to consume guacamole as soon as it is ready, on the same day. It is not recommended to freeze guacamole or avocados in general. The guacamole may turn brown after freezing, even if you add lots of lime juice. The taste will not be the freshest too. The best option is to make it fresh or another way is to freeze the whole avocados separately. For thawing, place the avocados in cold water for at least 30 minutes or thaw overnight in the fridge.