This is the Crazy Chef's special method of making his favourite Gucomole dip, it will last a few days in the fridge if placed in a container.
Ingredients:
1 Red onion.
3 Avocados (near to ripe - they need to be soft).
3 Cloves of Garlic.
Cocktail size small tomatoes, sliced.
Method:
Chop up the red onion. Squeeze three or four garlic cloves in a dish and allow to wait 10 minutes before putting into the mixture. Chop up the small tomatoes into small pieces.
Remove the skin of the avocados and in a bowl mash them up, this will be easy if the avocados are ripe. Then mix in the chopped tomatoes, and if the garlic has had 10 minutes to breath mix that in as well. Then you can add any herbs and spices that you like. I use chili flakes an anything else I want to try such as basil.
It is now ready to serve, I use a Ryvita biscuit as my base and add a sliced tomato and cheese.