Guacamole
Servings: 4 people
- 2 large avocados ripe
- 2 tablespoons fresh lime juice or lemon juice
- ½ teaspoon salt or more to taste
- 3 tablespoons red onion finely chopped
- 2 tablespoons cilantro finely chopped
- 1 ripe tomato chopped (optional)
- 2 jalapeños chopped (optional)
- Cut 2 large avocados in half lengthwise, remove the pit, and slice their flesh into squares with a paring knife.Scoop out the avocado from its shell with a spoon and add it to a bowl.
- Add 2 tablespoons fresh lime juice and ½ teaspoon salt, then mash the avocado with a fork.Add 3 tablespoons red onion, 2 tablespoons cilantro, 1 ripe tomato, and 2 jalapeños, all chopped.Stir well, taste, and adjust for salt and lime juice.
Nutrition information is for one serving of guacamole out of four.
SUBSTITUTIONS
Lime juice: Substitute lemon juice.
Red Onion: Substitute shallot, green onion, or white onion.
Cilantro: Substitute flat-leaf parsley.
Tomatoes: Substitute red bell peppers.
Jalapeños: Substitute serrano chilis.
STORAGE
Make ahead: We don’t recommend making guacamole more than 30 minutes ahead of time because the avocados start turning brown once they are out of their shell.
Refrigerator: Keep leftovers in the fridge for a day. To prevent guac from turning brown, squeeze lemon or lime juice on top, then cover the bowl with plastic wrap.
Press down the wrap to touch the guacamole to prevent the air from touching it. This will only slow down browning for a few hours.
Freezer: To freeze guacamole, put it in a freezer bag, squeeze out the air, and freeze. Thaw in the refrigerator overnight.
