Homemade Guacamole

Prep: 15

Cook: 0

Total Time: 15

Yield: 8 servings

Course: Condiment

Cuisine: Mexican

Calories: 124kcal

Author: Jessica Gavin

The best homemade guacamole in just 15 minutes! Perfect to dip with crunchy tortilla chips or serve as a topping to enhance the flavor of other dishes.

Ingredients

▢ 3 medium avocados, Haas
▢ ½ teaspoon kosher salt, or sea salt
▢ 3 tablespoons (45 ml) lime juice
▢ ½ cup (75 g) diced tomato, seeds removed, ¼" dice
▢ ¼ cup (30 g) diced red onion, ⅛" dice
▢ 1 tablespoon (10 g) minced jalapeno, stem and seeds removed
▢ 1 tablespoon (4 g) chopped cilantro
▢ 1 teaspoon minced garlic

Special Equipment

Instructions

Cut the Avocados - Cut the avocados in half lengthwise and remove the seeds.
Mash in a Bowl - Scoop the flesh from two avocados into a medium bowl. Sprinkle with the salt and use a fork to mash until smooth but still slightly chunky.
Chunks for Texture - Cut the remaining avocado into ½-inch cubes, add the pieces to the bowl, and stir until just combined.
Prevent Browning - Add the lime juice to the mixture, and stir to combine. While preparing the mix-ins, cover the surface with plastic wrap, pressing it down onto the avocado to prevent browning.
Add the Mix-ins - Add the tomato, red onion, jalapeno, cilantro, and garlic to the mixture. Stir to combine.
To Serve - Season with more salt and lime juice to taste.

Notes

Recipe Yield: About 2 ½ cups
Serving Size: About ¼ cup
Storing: Place in an airtight container covered with plastic wrap so that it’s touching the guacamole. Store in the refrigerator for up to 2 days. Alternatively, store in a resealable plastic bag with all the air removed, then place inside an airtight container.
Freezing: Store in a resealable plastic bag with the air removed for up to 3 months. Defrost in the refrigerator the night before. Stir before serving.

Nutrition

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