INGREDIENTS - Makes about 3 cups (700 ml)
• 4 Large Hass avocados, ripe
• ½ Cup (90 g) chopped tomato
• ¼ Cup (35 g) minced onion
• 1 Tablespoon minced jalapeño chile
• ¼ Cup (10 g) chopped fresh cilantro leaves
• ½ Teaspoon salt, or to taste
• ¼ Teaspoon freshly ground black pepper, or to taste
• 1 ½ Tablespoons fresh lime juice, or to taste
PREPARATION
Slice the avocados lengthwise around the pit and carefully remove the pit. Using a large spoon, scoop out the avocado flesh and place it in a large bowl. Using the back of a fork, mash the avocado until slightly smooth but still chunky. Mix in the tomato, onion, jalapeño, and cilantro. Add the salt and pepper, followed by the lime juice. Taste and adjust the seasonings. Serve immediately.
NOTES
You can seed and devein the jalapeño to reduce the heat level or omit it completely for people with milder tastes. The lime juice prevents the guacamole from getting dark quickly. If you are preparing the guacamole in advance, squeeze the lime juice over the guacamole and then mix it in just before serving to keep it from turning dark. Covering your guacamole with plastic wrap will also help to keep its glorious green color.
For those of you that don't feel like chopping all the ingredients, when Justin and I make guacamole we put all of the ingredients but the avocados, salt and pepper in our Ninja Blender and pulse it a couple of times until its a rough chop. Then we mash the avocado with a fork in the Ninja Blender container, add salt and pepper then give it one more mix.
This post
was sponsored but I did not receive monetary compensation and I really like guacamole.
