How to Make Guacamole
My best recipe on to how to make guacamole that is both authentic in flavor and true to its roots. Easy to make and addictively delicious, this recipe highlights the simple avocado and uses just the right amount of seasoning.
- 2 large Hass avocados, pitted and flesh scooped out
- 3 tablespoon onion, finely diced (red or white work best)
- ½ cup tomato, deseeded and diced
- ½ jalapeno, seeded and small dice 1 tbsp (use more for added spice)
- 1 ½ to 2 tablespoon fresh cilantro, chopped
- 2-3 teaspoon lime juice (start with 2)
- ¼ - ½ teaspoon salt
- ⅛ teaspoon garlic powder (optional )
- ⅛ teaspoon cumin powder (optional)
- 2-3 pinches cayenne (optional )
Place the avocado pulp in a medium bowl with 2 teaspoon of lime juice and ¼ teaspoon of salt. Now mash the avocado with a wire whisk or potato masher making sure to leave plenty of chunks. If you are using the garlic powder, cumin, and cayenne you will want to add them during this step.
Fold in the onion, tomatoes, cilantro, and jalapeño until evenly distributed.
Taste the guacamole and add more salt and lime juice if desired to suit your personal taste.
Eat right away or see the next step on how to store the guacamole until ready to serve.
To store, place a layer of plastic wrap directly on the surface of the guacamole. Not over the bowl, but literally on the top of the guacamole. This will help to prevent oxidation and keep the guacamole from turning brown.
*Hass avocados work the best for this recipe.
*Deseed your tomatoes to keep the guacamole from becoming watery.
*Use more jalapeno if you like. Serranos also work really well.
Calories: 111kcal | Carbohydrates: 6.2g | Protein: 1.5g | Fat: 9.8g | Saturated Fat: 2.1g | Sodium: 109mg | Potassium: 379mg | Fiber: 4.1g | Sugar: 1.3g | Calcium: 22mg | Iron: 1mg