Ingredients:
- 3 ripe Hass avocados: Look for avocados that yield slightly to gentle pressure but aren’t overly soft.
- 1/4 cup diced white or red onion: You can adjust the amount based on preference.
- 1 Roma tomato, seeded and diced
- 1/2 jalapeno pepper, seeded and finely minced: Optional, adjust based on your heat preference.
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin (optional)
- Pinch of cayenne pepper (optional, for extra kick)
Instructions:
Prep your ingredients:
- Cut the avocados in half lengthwise. Remove the pits. Scoop the flesh into a medium bowl.
- Dice the onion, tomato, and mince the jalapeno (if using).
- Chop the cilantro.
- Juice the lime.
Mash the avocados:
- Use a fork or potato masher to mash the avocados to your desired consistency.
- You can make it chunky for a more textured dip or smoother for a creamier experience.
Mix in the flavors:
- Add the onion, tomato, jalapeno, cilantro, lime juice, salt, cumin (if using), and cayenne (if using). Stir gently to combine.
Taste and adjust:
- Give your guacamole a taste and adjust the seasoning.
- Need more salt? A little more lime juice to brighten it up? Feel free to customize to your liking.
Let the flavors meld (optional):
- For the best flavor, cover the guacamole and let it rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.
Serve and enjoy:
- Serve your delicious guacamole with tortilla chips, on tacos or burritos, or as a simple dip for veggies.
Tips:
- Fresh is best: For optimal flavor, use ripe avocados and fresh ingredients.
- Avoid browning: A thin layer of plastic wrap directly on the guacamole helps prevent browning. Alternatively, you can press a few avocado pits into the guacamole to help slow oxidation.
- To Store: Leftover guacamole can be stored in an airtight container in the refrigerator for up to 2 days.
