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A shallow bowl of fresh guacamole topped with sliced jalapeño and fresh cilantro. Served with lime wedges, radishes, and tortilla chips.
Sacha Hirschfeld

Guacamole

This Guacamole will help you through your Mexico withdrawals for a hot minute! Check out my tip for cutting the sharpness of the onion.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 4
Course: Appetizers
Cuisine: Mexican
Calories: 176
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • 1 Molcajete or medium glass bowl

Method
 

  1. 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.
  2. 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.
  3. Add in the jalapeño, cilantro, garlic, tomato, remaining lime juice, and another pinch of salt; mix well to combine.
  4. Taste, and adjust seasoning if needed. You may need to add more lime juice or salt depending.
  5. Serve as a snack with tortilla chips or on burritos, tacos, quesadillas, sandwiches etc.