It’s avocado season over here in California and I’m working through some avocados from my friends giant tree. Their avocados have the thinnest skin and are oh-so-creamy & delicious!
You might notice I start by coating the diced onion in lime juice. This method differs from most others but there’s a method to my madness. Hitting the onion with a little acidity before adding the other ingredients helps cut the sharp onion flavor and soften the taste of the onion. I prefer the result of this method but it’s pure preference.
This recipe calls specifically for Roma tomato but feel free to sub for what you have on-hand. I tend to gravitate towards Romas for Guacamole because they have more flesh and less juice than others. I want that tomato texture and flavor but I don’t want the tomato juice thinning out my guacamole. Ya feel me?
- 1 Molcajete or medium glass bowl
- 2 avocados
- ⅓ cup white onion finely diced
- 1 jalapeño pepper finely diced; remove the seeds for mild and keep the seeds for heat
- 1 garlic clove minced
- ¼ cup fresh cilantro stems removed and packed
- 1 Roma tomato diced
- 2 limes
- kosher salt to taste
- Add the onion to a Molcajete or medium glass bowl and squeeze the juice of ½ a lime overtop. Add a generous pinch of salt and mix to combine. You want the onion to be completely coated in the lime juice and salt.
- Slice the avocado in half lengthwise and discard the pit. Remove the avocado flesh using a spoon and add to the bowl. Repeat with remaining avocado. Mash using a fork until you reach your desired consistency.
- Add in the jalapeño, cilantro, garlic, tomato, remaining lime juice, and another pinch of salt; mix well to combine.
- Taste, and adjust seasoning if needed. You may need to add more lime juice or salt depending.
- Serve as a snack with tortilla chips or on burritos, tacos, quesadillas, sandwiches etc.