- 3 ripe Haas avocados, chopped and partially mashed (see notes)
- 2 Roma tomatoes, seeded and diced
- 1 1/2 tablespoons freshly-squeezed lime juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/3 cup red onion, minced
- 1/2 jalapeno pepper, seeded and minced
- 2 tablespoons chopped cilantro
- 1 clove garlic, smashed, peeled, and minced
- For serving: tortilla chips and/or veggies of choice
Classic Guacamole
A little lime juice brightens the flavor without overpowering the guacamole. For more lime flavor, I recommend adding the zest of one lime before stirring in more juice.
Yields approximately 3 cups.
Yields approximately 3 cups.
Ingredients
Instructions
- Place the tomatoes in a large bowl, and add all the remaining ingredients except the avocado. Stir to combine.
- Add the avocado and thoroughly blend. Allow the guacamole to sit at room temperature for about an hour to allow the flavors to meld. If not using immediately, cover with plastic wrap so that the wrap is completely touching the surface of the guacamole and refrigerate.
Notes
- If the avocados are perfectly ripe, there will be no need to make a separate step of mashing them. Simply score the avocado, as pictured below. Then, using a soup spoon, scoop the flesh out of the skin and directly into the mixing bowl with the other ingredients. Gently mash the avocado while stirring (a dinner fork works well), until your preferred consistency is achieved.