Ingredients
Scale
- 2 Ripe Avocados
- 1 teaspoon Jalapeño Pepper, finely chopped
- 3 tablespoons Cilantro, finely chopped
- 1 ½ tablespoon Lime Juice
- ¼ cup Red Onion, finely chopped
- ¼ cup Ripe Tomatoes (Roma or Plum), deseeded and chopped
- ¼ to ½ teaspoon Salt
Instructions
- Prep the avocados. Slice both avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Look for flesh that’s completely green with no brown streaks.
- Mash to your preferred texture. Use a fork to mash the avocado. For chunky guacamole, mash lightly and leave some bigger pieces. For a smoother version, mash more thoroughly. Either way works great.
- Add the aromatics. Stir in the finely chopped red onion, jalapeño, and cilantro. Mix everything together so the flavors start to combine.
- Add the lime juice and salt. Pour in the lime juice and start with ¼ teaspoon of salt. The lime juice does two things here: it adds brightness and helps slow the browning process. Mix well.
- Fold in the tomatoes. Gently fold in the chopped, deseeded tomatoes. You want to add these last so they don’t release too much liquid into the bowl.
- Taste and adjust. Give it a taste and add more salt or lime juice as needed. Let it sit for 5 minutes before serving so everything melds together nicely.
Notes
- Make sure your avocados are fully ripe. Press gently on the skin and it should give slightly. If it’s rock hard, leave it on the counter for a day or two.
- Always deseed the tomatoes before adding them or you’ll end up with a watery guacamole.
- Start with less jalapeño and taste as you go. You can always add more heat but you can’t take it away.
- Fresh lime juice makes a real difference here. Bottled works in a pinch but fresh is noticeably better.
- If you’re doubling the recipe for a crowd, make it in batches and combine at the end for more consistent texture.
- This guacamole is best the day it’s made. After 24 hours it starts to lose its brightness even with good storage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 7 g
- Protein: 2 g
- Cholesterol: 0 mg