Ga's Ga's Guacamole

This is a great recipe.  I discovered this guac why travelling and it's always a hit.  There is a couple of things to note.  The avocados must be ripe but not too ripe.  They should yield to the touch with some firmness.  It's a good idea to just buy unripe ones and let them sit for 4 or 5 days, otherwise if in a hurry take the time to pick good ones.

Cherry tomatoes-Only use the cherry tomatoes and dice them into fours.  I like to cut them and sprinkle them with a little kosher salt before adding to the mixture.  This draws out more water from the tomatoes.

Onion-Red onion works best.

Jalapeno/Poblano-Make sure you clean them properly or the guac could turn out to hot to eat.  I add a little at a time to the batch and taste.

Garlic-I know your thinking premade Polaner's crushed garlic can't be better than fresh.  Here's my thinking on the subject.  Fresh garlic can be finicky, being bitter and a lot more work.  Polaner's crushed garlic is always consistent in texture and flavor.  Sometimes I caramelize the garlic in olive oil just for a more rich flavor.

Cilantro-Always use fresh not dried and remember to rinse very well first.  Sometimes cilantro has sand in it.

Salt-I find Kosher salt gives a much better flavor for this recipe.
Ga's Ga's Guacamole