Ingredients
Guacamole
- 3 ripe Hass avocados
- 2 tablespoons finely minced white onion
- 1 small jalapeño seeded for less heat and finely minced
- 1/4 cup chopped fresh cilantro divided
- 1 tablespoon fresh lime juice plus more to taste
- 1/2 teaspoon kosher salt plus more to taste
Equipment
- 1 Medium mixing bowl
- 1 Dinner fork or molcajete
- 1 Cutting board
- 1 Chef's knife
Instructions
Method
- Combine the onion, jalapeño, half of the cilantro, and salt in the bowl. Press and smear the mixture with the back of a fork until the onion softens slightly and the herbs release their aroma.
- Halve and pit the avocados. Score the flesh in a crosshatch pattern without cutting through the skin, then scoop it into the bowl.
- Mash about half of the avocado into the flavor base, leaving the remaining pieces chunky. Fold rather than beat so the guacamole stays textured.
- Fold in the lime juice and remaining cilantro. Taste and add more salt, lime, or minced jalapeño only as needed.
- Serve immediately. For storage, press reusable wrap or parchment directly against the surface, cover, and refrigerate promptly.
Nutrition
Serving: 1 serving (1/6 batch)Calories: 115kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 1.5gSodium: 195mgPotassium: 355mgFiber: 5gSugar: 1g
Video
Notes
- Choose avocados that yield gently near the stem without feeling hollow or mushy.
- For less heat, remove the jalapeño seeds and white ribs; for more heat, leave some in.
- Guacamole is naturally gluten-free, but verify packaged chips and any add-ons if cross-contact matters.
- The nutrition estimate is based on six servings and does not include tortilla chips.
