Servings 6 servings
Ingredients
- 3 large ripe avocados
- 1 medium lime
- 1/2 cup finely chopped white onion
- 2 medium Roma tomatoes, seeded and diced
- 1/4 cup loosely packed cilantro leaves, finely chopped
- 1 small jalapeño, stemmed, seeded and finely chopped (optional)
Instructions
- Halve and pit the avocados then scoop the flesh into a large bowl.
- Using a fork or masher, mash the avocado until it reaches your desired consistency.
- Halve the lime then squeeze both halves into the bowl with the avocado and stir to combine.
- Stir in the white onion, tomatoes, cilantro, jalapeño (optional) and 1/2 teaspoon kosher salt.
- Taste and season the avocados with more salt or lime juice as desired. Serve immediately or store in an airtight container in the fridge for up to 3 days.
Notes
- Storage: Press plastic wrap directly onto the surface of the guacamole before sealing with a lid and refrigerating. It'll stay green for up to 24 hours and will keep in the fridge for up to 3 days. Some browning on the very top is normal. Just scrape it away, give it a stir and re-season with salt and lime before serving.
- Avocados: Use ripe Hass avocados that yield slightly to gentle pressure. Not sure if yours are ready? See the tips in the post above.
- Jalapeño: For more heat, leave some seeds in. For no heat, skip it entirely. A serrano pepper is a great swap if you want more fire.
- Salt: Start with 1/2 teaspoon and keep tasting. Under-seasoned guacamole is the most common reason homemade guac falls flat. When in doubt, add a little more.
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