Guacamole
Chunky, fresh guacamole with lime, cilantro, and a little heat. Five minutes, one bowl, and no special equipment.
Good guacamole does not need much: ripe avocados, lime, salt, and a few fresh add-ins for crunch and heat. The store-bought tubs cannot touch it.
Mash it to whatever texture you like and taste as you go, since avocados vary and the salt and lime are what bring it to life. Make it just before serving so it stays green.
Ingredients
- 3 ripe avocados
- 1/2 small onion, finely diced
- 1 small tomato, seeded and diced
- 1 jalapeno, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 1 lime, juiced
- 1/2 tsp salt, plus more to taste
Instructions
- Halve the avocados, remove the pits, and scoop the flesh into a bowl.
- Add the lime juice and salt, then mash with a fork to your preferred texture.
- Fold in the onion, tomato, jalapeno, and cilantro.
- Taste and adjust the salt and lime.
- Serve right away with chips, or press plastic wrap onto the surface to keep it from browning.
Equipment
- Mixing bowl
- Fork
Tips
- Avocados should give slightly when pressed; rock-hard ones will not mash and overripe ones turn gray.
- The lime juice is not just for flavor, it also slows the browning, so do not skip it.
- Leave some chunks when you mash; guacamole is better with texture than whipped smooth.