Chunky avocado gets a sharp lift from lime, onion and jalapeno, with cilantro folded in just before serving.
A coarse mash gives Guacamole both a creamy base and little pieces of avocado to bite into. Finely chopped onion and chile spread their flavor without leaving harsh chunks.
Choose avocados that yield gently when pressed near the stem. Add the lime gradually after mashing; very juicy limes can make the dip sharp before the avocado flavor has a chance to come through.
Method
Halve avocados, remove pits and scoop flesh into a bowl. Mash roughly with a fork, leaving some small chunks.
Fold in white onion, jalapeno, cilantro and salt.
Add lime juice a little at a time, tasting for balance, then transfer to a serving bowl.
Forkue tips
- Rinse very sharp chopped onion briefly and dry it before adding.
Storing and reheating
Best eaten the day it is made. Press a cover directly against the surface and refrigerate for up to 1 day; stir before serving.
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Nutrition per serving, estimated
Photo: Popo le Chien, CC0, via Wikimedia Commons (cropped and enhanced)
Guacamole: FAQ
Can I make it smooth?
Yes. Mash more thoroughly with a fork; avoid adding extra liquid, which can turn the dip into a thin sauce.
Does leaving the pit in prevent browning?
Only the small area beneath it is shielded from air. A cover touching the entire surface works more effectively.
How do I store and reheat Guacamole?
Best eaten the day it is made. Press a cover directly against the surface and refrigerate for up to 1 day; stir before serving.
How long does Guacamole take?
About 15 min in total: 15 min prep and 0 min cooking.
What do I need to make Guacamole?
The key ingredients are avocados, lime juice, white onion, jalapeno and cilantro, plus pantry basics.
Any tips for Guacamole?
Rinse very sharp chopped onion briefly and dry it before adding.
