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Homemade Guacamole

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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4
Equipment Method Notes

Equipment

  • 3 ripe avocados
  • 1  lime  juiced
  • 0.3 cups red onion, finely diced
  • 1  tomato, seeded and diced
  • 1 jalapeno, seeded and minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • 1 garlic, minced
  • 0.5  teaspoons salt

Method
 

  1. Prep the onion and tomato: Lightly salt the diced 0.3 cups red onion, finely diced and 1 tomato, seeded and diced and let them sit for a couple minutes — this keeps the guacamole from turning watery.
  2. Mash the avocado: Halve and pit the 3 ripe avocados, scoop the flesh into a bowl, and mash to your preferred texture — leaving some chunks makes for a better bite.
  3. Add lime right away: Stir in the 1 lime, juiced immediately after mashing. This is what actually slows browning, not leaving the pit in the bowl.
  4. Mix everything together: Fold in the salted onion and tomato, 1 jalapeno, seeded and minced (optional), 2 tablespoons fresh cilantro, chopped, 1 garlic, minced, and 0.5 teaspoons salt. Mix gently — don't over-mash.
  5. Taste and serve: Taste and adjust salt or lime as needed. Serve right away for the best color and flavor.

Notes

Best eaten the same day. To store, press plastic wrap directly onto the surface — this buys about a day in the fridge. A ripe avocado should yield to gentle pressure at the stem end without feeling mushy.