Ingredients
Guacamole
- 3 medium ripe Hass avocados about 450 g flesh after removing peels and pits
- 2 tbsp fresh lime juice 30 ml, divided; add to taste
- 2 tbsp white onion 20 g, finely chopped
- 1 small jalapeño about 15 g, finely chopped; remove seeds and white ribs for milder heat
- 2 tbsp fresh cilantro 4 g, finely chopped
- 0.5 tsp fine salt about 3 g, then adjust to taste
Equipment
- knife and cutting board
- Mixing bowl
- Fork
- Measuring spoons
- Citrus juicer optional; the lime can be squeezed by hand
- Serving spoon
Instructions
Prepare and mix
- Rinse the avocados, lime, jalapeño and cilantro under running water, then dry. Finely chop the onion, jalapeño and cilantro, removing the pepper seeds and white ribs if you prefer milder heat.
- Halve the avocados, remove the pits and scoop the flesh into a bowl. Add 1 tablespoon of the lime juice and the salt. Mash with a fork, leaving small chunks.
- Fold in the onion, cilantro and part of the jalapeño. Taste with the food you plan to serve. Add the remaining lime and jalapeño gradually to suit your preference, and adjust salt if needed.
- Transfer to a serving bowl and serve promptly. Refrigerate any portion being kept for later in a covered container, pressing covering against the surface to limit air exposure.
Notes
Yield varies with avocado size; aim for about 450 g prepared flesh. The starting recipe contains no tomato. For a tomato variation, fold in a little finely diced, drained tomato shortly before serving. Lime helps flavor the dip but does not guarantee that it will stay green.