Guacamole
This recipe presents a simple and quick method for classic chunky guacamole. It combines ripe Hass avocados with fresh cilantro, red onion, lime juice, and diced jalapeños, seasoned perfectly with salt and pepper. Ideal for a fast, flavorful snack or appetizer.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Mixing Bowl
- 1 Fork for mashing
- 1 Citrus Juicer (optional)
Ingredients
Main
- 1/4 cup chopped fresh cilantro
- 3 tablespoons finely diced red onion
- Few tablespoons canola oil optional
- 3 ripe Hass avocado peeled, pitted and diced
- Juice of 2 limes
- 1 or 2 jalapenos finely diced
- Salt and freshly ground black pepper
Instructions
- Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.
Notes
Ensure avocados are perfectly ripe – firm but yielding to gentle pressure. Overripe avocados can be stringy, while underripe ones lack flavor and texture. For extra heat, leave some seeds and membranes from the jalapeños. To mellow the red onion, dice it finely and rinse under cold water, then drain thoroughly before adding. The canola oil, though optional, can help create a silkier texture and brighter color by reducing oxidation. To prevent browning, press plastic wrap directly onto the surface of the guacamole before serving or storing. A touch of finely minced garlic or a pinch of cumin can also add depth to the flavor profile.