Guacamole Recipe

Guacamole

1. 1

   Prepare ingredients

   Wash the cilantro and lime. Finely dice the red onion. Halve the tomato, scoop out and discard seeds, then dice the flesh into small pieces. Finely mince the jalapeño; remove seeds if you want milder heat. Mince or grate the garlic.

2. 2

   Halve and scoop avocados

   Cut each avocado lengthwise around the pit, twist halves apart, remove the pit (carefully strike with a knife and twist to lift or scoop with a spoon), then use a spoon to scoop the flesh into a medium mixing bowl.

3. 3

   Mash avocado

   Using a fork or potato masher, mash the avocado to your preferred texture: leave it slightly chunky (a few pea- to nickel-sized pieces) or smooth. Stop before completely puréeing so it retains a pleasant texture.

4. 4

   Add citrus and seasonings

   Immediately add the 2 tbs fresh lime juice to the mashed avocado to brighten flavor and slow browning. Stir in 1 tsp fine sea salt and 1 tsp ground black pepper to season evenly.

5. 5

   Fold in aromatics and extras

   Gently fold in the 3 tbs finely diced red onion, 0.5 diced seeded tomato, 2 tbs chopped cilantro, minced jalapeño, and 1 clove minced garlic. If using, add 0.25 tsp ground cumin and 1 tsp extra-virgin olive oil. Taste and adjust seasoning: add more salt, pepper, or lime juice as desired.

6. 6

   Finish and serve

   Transfer guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface to minimize air contact and prevent browning if not serving immediately. Serve with lime wedges and tortilla chips or as desired. Leftovers keep best refrigerated for up to 24 hours.