Yields: About 2 cups
Prep time: 15 minutes
Ingredients:
- 3 ripe avocados (Hass variety is excellent for guacamole)
- 1/4 cup finely chopped red onion
- 1/2 cup finely chopped fresh cilantro
- 1-2 serrano or jalapeño peppers (seeded and minced, adjust based on desired heat level)
- Juice of 1 large lime (or about 2-3 tablespoons)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional additions:
- 1/4 cup diced tomato
- 1 clove garlic, minced
- Pinch of cayenne pepper
Instructions:
- Prep the avocados: Cut avocados in half lengthwise, remove pits. Scoop the flesh into a medium bowl.
- Mash: Using a fork or potato masher, roughly mash the avocados to your desired consistency. You can leave it slightly chunky or make it extra smooth.
- Add aromatics: Stir in the red onion, cilantro, and minced chili peppers.
- Flavor: Add the lime juice, cumin, salt, and pepper. Mix thoroughly.
- Taste and adjust: Give your guacamole a taste. Add more lime juice for brightness, salt or pepper for seasoning, a bit of cayenne for extra heat, or any of the optional additions.
- Serve and enjoy: Serve immediately with tortilla chips. If storing, press a layer of plastic wrap directly onto the surface of the guacamole to prevent browning and refrigerate.
Tips:
- Avocado selection: Choose ripe avocados that give slightly when pressed. If they are too firm, let them ripen at room temperature for a day or two.
- Spice level: Customize the heat by selecting your chili pepper and adjusting the amount. For milder guacamole, remove the seeds and ribs from the pepper before mincing.
- Make it your own: Guacamole is very forgiving. Get creative with your additions—a bit of garlic or fresh tomato can be delicious.
