Ingredients
3 medium Ripe Hass avocados
1 ½ tablespoons Fresh lime juice
¼ cup White onion, finely diced
¼ cup Fresh cilantro, finely chopped
1 small Jalapeño or Serrano pepper, seeds and membranes removed, finely minced
½ teaspoon Fine sea salt (plus more to taste)
Instructions
1. Prep: Finely dice the white onion and mince the pepper. Chop the cilantro.
2. Mellow Onion: In a medium bowl, combine the diced onion and minced pepper with 1 tablespoon of the lime juice. Let sit for 5 minutes to mellow the raw bite.
3. Mash: Cut avocados in half, remove pits, and scoop the flesh into the bowl with the onion mixture. Sprinkle with half the salt.
4. Combine: Use a fork or potato masher to mash the avocado to your desired consistency (keeping it slightly chunky is traditional).
5. Finish: Fold in the chopped cilantro and the remaining salt. Taste and adjust with extra lime juice or salt if needed.
6. Serve: Serve immediately, or press plastic wrap directly onto the surface and refrigerate for up to 24 hours.
Notes
Pro-Tips:
• Choose avocados that yield to gentle pressure but are not mushy or brown.
• Soaking onions in lime juice first is the secret to a professional, balanced flavor.
• Use a fork for mashing to maintain a rustic, appetizing texture.
• To prevent browning, press plastic wrap directly onto the surface to exclude air.
Variations:
• Add 1/4 cup finely diced Roma tomatoes for a salsa-style guacamole.
• Stir in 2 tablespoons of sour cream or Mexican crema for extra richness.
• Add 1/4 cup of grilled corn kernels for a sweet, smoky crunch.
- Prep Time: 10
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan