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Fresh Guacamole

Fresh guacamole in a white bowl
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Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

Great guacamole needs only ripe avocados and a few fresh ingredients. Mash it chunky, season boldly with lime and salt, and serve it right away with chips, tacos or toast.

A ripe avocado gives slightly when pressed. If it feels hard, wait a day; if it feels mushy, use it for something else.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

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Photo credits: Photo 1: Tessa Rampersad on Unsplash; Photo 2: Amar Preciado on Pexels; Photo 3: ROMAN ODINTSOV on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Prep Time 10 mins
Total Time 10 mins
Cooking Method:
Cuisine:
Courses: ,
Servings: 5
Description
Creamy, zesty guacamole made with ripe avocados, lime, onion and coriander, plus tips to keep it from turning brown.
Ingredients
  • 3 ripe avocados
  • ¼ red onion (very finely chopped)
  • 1 small jalapeño or serrano (minced)
  • 3 tbsp chopped fresh coriander
  • 1 lime (juiced)
  • ¾ tsp salt (to taste)
  • 1 small tomato (seeds removed, diced; optional)
Instructions
  1. 1
    Halve and pit the avocados and scoop the flesh into a bowl.
  2. 2
    Add the lime juice and salt and mash with a fork, leaving some chunks.
  3. 3
    Stir in the onion, chili, coriander and tomato. Taste and adjust the salt and lime.
  4. 4
    Serve at once with corn chips, tacos or on toast.
Note
To keep it green, press plastic wrap directly onto the surface and refrigerate. Best the same day; one day at most in the fridge. Stir before serving.
Read it online: https://culinary-artisan.com/recipe/fresh-guacamole/