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Ina Garten's Guacamole

This recipe provides a simple and quick method for making fresh guacamole. It combines ripe avocados with lemon juice, red onion, garlic, hot sauce, salt, pepper, and diced tomato. The avocados are diced directly in the bowl for texture, and the mixture is seasoned to taste before serving with chips.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 people

Equipment

  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Large Mixing Bowl
  • 1 Measuring Spoons
  • 1 Spoon (for scooping and mixing)

Ingredients
  

Main

  • 4 ripe hass avocados
  • 3 tablespoons freshly squeezed lemon juice 1 lemon
  • 8 dashes hot pepper sauce
  • 1/2 cup small-diced red onion 1 small onion
  • 1 large garlic clove minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium tomato seeded and small-diced
  • Multigrain chips for serving

Instructions
 

  • Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomato. Mix well and taste for salt and pepper. Serve with chips.

Notes

Ensure avocados are ripe but not mushy; they should yield gently to pressure. The recipe calls for slicing the avocado in the bowl which creates a chunkier texture; for smoother guacamole, mash with a fork or masher instead. Adjust the amount of hot sauce based on desired spice level. Mixing the avocado with lemon juice immediately helps prevent browning. For best flavor, use fresh red onion and garlic, finely minced to distribute evenly. Always taste and adjust seasoning before serving.