- 3 avocados, ripe
- ½ small red onion, finely diced
- 1 Roma tomatoes, diced
- 3 Tbsp. fresh cilantro, chopped
- 1 jalapeño, seeds removed and finely diced
- 2 garlic cloves, minced
- 1 lime, juiced
- ½ tsp sea salt
Dice the red onion, cilantro, and jalapeños. Slice the avocados in half, remove the pit and skin and place in a mixing bowl. Mash the avocado with a fork or potato masher. Once the avocados are mashed to be as chunky or smooth as you’d like add in the rest of the ingredients. Add the remaining ingredients and stir together. Enjoy!
Ripe, ready-to-eat avocados may have a darker color but color can vary so it is best to go by feel as well as color. If an avocado yields to firm, gentle pressure you know it’s ripe and ready-to-eat.
For those avocados that are harder to mash add the juice of half the lime and a pinch of sea salt. The citric acid and salt help to break the meat of the avocado for an easier mash.
Use fresh limes rather than bottled lime juice. The difference in flavor is worth it! Limes that tend to yield more juice have smoother skins, compared to limes with bumpy skins with less juice.
If you prefer no spice but want the texture, feel free to replace the jalapeños with half a green pepper, finely diced.
Enjoy spicy food? For me, I prefer a spicy guacamole so I add a serrano pepper in addition to the jalapeño.
Making guacamole ahead of time but don’t want the browning? Avocados brown due to oxidation. One trick I’ve found that works best is adding a small amount of water, enough to be a thin layer on top of the guacamole. The water acts as a physical barrier. Once it’s ready to serve simply and gently dump the water. Best thing about this tip is no plastic is used!