The Best Guacamole
This homemade guacamole has the perfect texture and combination of flavors, with chunky mashed avocados mixed with fresh lime juice, jalapeño, white onion, tomatoes, and cilantro.
Ingredients
- 3 ripe avocados
- 1/4 cup seeded and diced tomato
- 2 tablespoon finely chopped white onion
- 2 tablespoon minced jalapeño
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon salt or to taste
- 2 tablespoon chopped fresh cilantro
Equipment
- Potato masher optional
Instructions
- Cut the avocados in half and remove the pits.3 ripe avocados
- Scoop the avocado flesh out into a bowl, and mash the avocado with a fork or potato masher, leaving plenty of chunky, unmashed bits of avocado.
- Add the tomato, onion, jalapeño, lime juice, and salt, then gently stir to combine.1/4 cup seeded and diced tomato, 2 tablespoon finely chopped white onion, 2 tablespoon minced jalapeño , 1 tablespoon freshly squeezed lime juice, 1/2 teaspoon salt
- Gently fold in the cilantro.2 tablespoon chopped fresh cilantro
- Taste the guacamole and adjust to your tastes (you may desire more salt or more acidity), then serve. Enjoy!
Notes
Ideas for enjoying your homemade guacamole depend on your dietary restrictions, but options include: classic tortilla chips, Siete chips or other paleo chips, cut veggies, on a salmon burger or chicken burgers, with nachos, tacos, etc.
Storing leftovers: Store in the fridge for up to two days, pressing a piece of plastic wrap directly into the surface so that there's no air touching it. Do not freeze.
Reheating: If you're taking the guacamole leftovers out of the fridge, do not attempt to heat it. I recommend letting it sit on the counter for 20 minutes or so to come back to room temperature.
Nutrition
Calories: 248kcal, Carbohydrates: 15g, Protein: 3g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Sodium: 302mg, Potassium: 785mg, Fiber: 11g, Sugar: 2g, Vitamin A: 394IU, Vitamin C: 27mg, Calcium: 22mg, Iron: 1mg