Guacamole
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Guacamole
Great guacamole takes 15 minutes and zero cooking. The key is ripe avocados and a light hand: mash to a chunky texture, season hard with lime and salt, then fold in onion, cilantro, and jalapeno. Make it just before serving so it stays bright green. Serve it with tortilla chips or pile it onto tacos and nachos.
Ingredients
- 4 ripe Hass avocados
- 1/2 cup finely diced white onion
- 2 Roma tomatoes, seeded and diced
- 1 jalapeno, seeded and minced
- 1/3 cup chopped fresh cilantro
- 2 cloves garlic, minced
- Juice of 2 limes
- 3/4 teaspoon salt, plus more to taste
Directions
- Halve and pit the avocados. Scoop the flesh into a large bowl.
- Add the lime juice and salt. Mash with a fork to a chunky texture, leaving some pieces whole.
- Fold in the onion, tomatoes, jalapeno, cilantro, and garlic until just combined.
- Taste and adjust with more salt or lime as needed.
- Serve right away with tortilla chips, or press plastic wrap directly onto the surface and refrigerate up to 2 hours.
Tips and variations
- Ripe avocados give slightly under gentle pressure. If yours are firm, ripen them on the counter for a day or two.
- Lime juice does double duty here. It seasons the guacamole and slows browning.
- For more heat, leave the jalapeno seeds in or add a second pepper.
- Press plastic wrap flat against the surface to keep air out and the color bright.
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Common questions
- How do I keep guacamole from turning brown
- Press plastic wrap directly onto the surface so no air touches it, and keep the lime juice generous. A thin layer of water on top, poured off before serving, also works.
- What avocados are best for guacamole
- Hass avocados have the richest, creamiest flesh and are the standard for guacamole. Look for ones that yield to gentle pressure.
- Can I make guacamole ahead
- It is best fresh, but you can make it up to 2 hours ahead. Cover it tightly and keep it cold.
- How do I make guacamole spicier
- Keep the jalapeno seeds, add a second pepper, or stir in a pinch of cayenne or a few dashes of hot sauce.
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