Guacamole

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This recipe uses avocados, lime juice, and a jalapeno to make a fresh, chunky homemade guacamole that is perfect for parties and topping Mexican dishes.

One thing that’s nice about guacamole is how versatile it is and how easy it is to create variations from a basic recipe to fit the ingredients you have on hand and your mood. Some simple things you can do are: replace the lime juice with lemon juice to add some tartness, throw in a few dashes of your favorite hot sauce to make it spicier, or mince up some garlic for a more complex tasting dish.

Have fun playing with this basic recipe to see what you can come up with and try serving it with something more than chips, like our Tender Slow Cooked Tacos or Spit-Roasted Pork Carnitas.

Fresh guacamole

Guacamole

5 from 1 vote
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 servings

Ingredients

  • 4 avocados
  • 1/4 cup white onion
  • 1/2 cup cilantro
  • 1 jalapeno
  • 3 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1 tsp sea salt

Instructions

  • Start by using a course grater to grate the onion. Grating the onion helps to incorporate the onion's flavor into the guacamole without having chunks of onion. It takes about a quarter of an onion to get a 1/4 cup of grated onion.
  • Cut the jalapeño in half and remove the seeds and the pith. Finely dice the jalapeño and mince the cilantro.
  • Mix the onion, cilantro, jalapeño, lime juice, chili powder, and salt together. Cut the avocados in half lengthwise, twisting the two halves to separate them. Remove the seed and use a spoon to scoop out the avocado.
  • Combine the avocados with the cilantro onion mixture using a large fork to mash up the avocados and mix everything together. If you like a smoother guacamole use a potato masher to mix everything up.

Notes

When you're making guacamole you want to minimize the amount of time the avocados are exposed to the air because they brown easily.
This means adding the avocados at the end and making sure that the guacamole is stored in a small airtight container - the less guacamole is exposed to the air, the longer it will last.
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