Ingredients
Guacamole
- 3 medium ripe Hass avocados about 450 g flesh
- 1/4 cup finely chopped white onion about 40 g
- 2 tablespoons chopped cilantro about 5 g
- 1 small jalapeño finely minced; start with half for less heat
- 1 tablespoon fresh lime juice plus up to 1 tablespoon more to taste
- 1/2 teaspoon fine salt start with less if serving with very salty chips
Equipment
- 1 Mixing bowl
- 1 Fork
- 1 Knife and cutting board
- 1 Citrus juicer
- 1 Spoon
Instructions
- Rinse the avocados before cutting. Halve them on a stable board, remove the pits carefully and scoop the flesh into a bowl. Finely chop the onion, cilantro and jalapeño; remove the chile ribs and seeds for less heat if desired.
- Add 1 tablespoon lime juice and the salt to the avocado. Mash with a fork until creamy in places but with some small chunks remaining.
- Fold in onion, cilantro and the amount of jalapeño you prefer. Taste with the chip or vegetable you will serve alongside. Add more lime, a little at a time, only if needed.
- Serve promptly or press food wrap directly onto the surface, cover and refrigerate at 40°F (4°C) or below. Refrigerate within 2 hours, or within 1 hour if above 90°F (32°C). Use refrigerated leftovers within 1–2 days for best quality.
Nutrition
Calories: 125kcalCarbohydrates: 7.5gProtein: 1.6gFat: 11gFiber: 5.2g
Video
Notes
Nutrition is an estimate per one-sixth of the batch using 450 g avocado flesh and 1 tablespoon lime juice. Chips, tacos and other accompaniments are excluded. Avocado sizes, brands and adjustments affect the figures. Instructional video by Chef John of Food Wishes: “Classic Guacamole Recipe - How to Make Guacamole Like a Guacamaster,” published September 16, 2016. He grinds some aromatics before mixing and offers optional tomato. This recipe folds finely chopped aromatics into fork-mashed avocado, omits tomato and uses a smaller batch.