Avocados just went on sale at my local grocery store. I’ve got my tortilla chips ready. Time to whip up some guacamole.
Makes 4 generous servings
2 ripe avocados.
Note: When buying avocados, look for black to reddish hued skin, firm flesh, and no mushy spots. I usually buy mine green, before they have a chance to get knocked around and bruised in the store display, and put them in my fruit bowl with bananas to let ethylene gas do its job for a couple days. It’s not instantly gratifying, but it ensures I get to eat all of that creamy green gold I paid for.
1/2 an onion (yellow, white, red, doesn’t matter, use whatever you like)
1 jalapeño pepper, seeded and diced
1 ripe Roma tomato, diced
1/2 cup cilantro leaves, chopped
Juice of 1 lime
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
- Split your avocados the long way and remove the pit. Save the pits if you’re not going to eat your guac immediately. Scoop them out of the skin into a mixing bowl.
- Give the avocados a good smash with a fork, leaving them as chunky as you like.
- Add the rest of the ingredients to the bowl and mix well to combine.
- If you need to buys some time before serving your fresh guacamole, add the pits back to the bowl and push them down a bit. Cover with plastic ensuring that the plastic is in contact with the entire surface of the guac.
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