- Prep time10 mins
- Cook time0 mins
- Servings4
- DifficultyEasy
- CategoryMexican
Guacamole is ruined more often by overworking than by anything else. The avocado should be mashed coarse with a fork — never blended, never smooth — so the chunks survive. Lime juice goes in early to slow browning, salt goes in boldly because avocado needs it, and everything else is restraint: a little onion, a little chili, cilantro if you like it. Serve within the hour.
Ingredients
- 3 ripe avocados
- 1 lime, juiced (about 2 tbsp)
- 1/2 small red onion, finely diced
- 1 small tomato, seeded and diced
- 1 jalapeño, minced (seeds removed for milder)
- 1/4 cup fresh cilantro, chopped
- 3/4 tsp salt, plus more to taste
- Tortilla chips, to serve
Method
- Halve the avocados, remove the pits and scoop the flesh into a bowl.
- Add the lime juice and salt immediately; mash with a fork to a chunky texture.
- Fold in the onion, tomato, jalapeño and cilantro.
- Taste and adjust — it should be bright with lime and well salted.
- Serve immediately with tortilla chips.
Tips for success
- An avocado is ripe when it yields gently to pressure — rock-hard ones will not mash.
- Press plastic wrap directly onto the surface to slow browning if you must hold it.
- Salt boldly; under-salted guacamole tastes flat no matter how good the avocados are.
Watch video tutorial
Prefer to watch it being made? This from Inspired Taste walkthrough covers the same guacamole step by step — the spoken narration doubles as an audio tutorial.