Guacamole
This recipe prepares classic guacamole by mashing ripe avocados with lime juice, then incorporating spices, onion, jalapeno, tomato, cilantro, and garlic. The mixture rests at room temperature for one hour, allowing the flavors to deepen and meld before serving.
Equipment
- 1 Large Bowl
- 1 Potato Masher (or Fork)
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 3 Haas avocados halved, seeded and peeled
- 1 lime juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion diced
- 1/2 jalapeno pepper seeded and minced
- 2 Roma tomatoes seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic minced
Instructions
- In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Notes
Ensure avocados are ripe but not overly mushy for best texture and flavor. Mashing allows you to control the consistency; mash less for chunky, more for smoother guacamole. The lime juice step helps prevent oxidation and brightens the flavor – don't skip draining and reserving. Allowing the guacamole to rest at room temperature is crucial for the flavors to meld. Taste and adjust seasoning (salt, lime, spice) just before serving. For a milder dip, remove seeds and membranes from the jalapeno. Add a pinch of sugar to balance acidity if needed.