Ingredients
3 avocados, pitted
Juice of 2 limes
1/4 c. freshly chopped cilantro, plus more for garnish
1/2 small white onion, finely chopped
1 small jalapeño (seeded if you prefer less heat), minced
1/2 tsp. kosher salt
Preparation
Step 1In a large bowl, combine avocados, lime juice, cilantro, onion, jalapeño and salt. Step 2Stir, then slowly turn the bowl as you run a fork through the avocados (this will ensure the mixture stays chunky). Once it’s reached your desired consistency, season with more salt if needed. Garnish with more cilantro before serving.
Can I make this guacamole in a food processor? Totally! We prefer a chunkier guac, so we like to mash everything together by hand. If you prefer smooth guac, the food processor is perfect. If you’d like to have just a little texture, try pulsing the mixture and check frequently to make sure it’s not getting too smooth. What kind of onion should I use? It’s ultimately up to you but we like the slightly milder white onion for guacamole. It packs just enough punch without the same pungent kick that you might get from a raw red onion. As you make more guac, try out different alliums (red onion, shallots, scallions) to see which suits your taste best. Can I make this guacamole in advance? Like most dishes made with avocado, the fresher the better. However, if you’d like to prepare the guacamole ahead of time, press a layer of plastic wrap directly on top of the surface of your guacamole so that no air is touching the dip—this will help prevent oxidation and slow down browning. Secure with a lid and store in the refrigerator for up to 2 days. How do I ripen my avocados faster? We find placing unripe avocados in a paper bag with an apple does the trick! Make sure to roll the top of the paper bag closed, and keep it at room temperature. They should be noticeably softer in 12 hours. When is it ripe? An avocado is ripe when the skin yields to gentle pressure but hasn’t loosened from the flesh yet. Another great way to check ripeness is by gently pressing on the stem protruding from the avocado. If it easily presses down into the avocado, the avocado is ripe and ready to go. A firm stem with no give means it needs more time to soften. They can be stored whole in the refrigerator for up to 10 days when ripe. How can I keep my avocados fresh for longer? A great hack for keeping your avocados in the perfect ripeness window for longer is to store the submerged in water, uncovered, in a container in the refrigerator. The water blocks the avocado skin from the air, causing it to oxidize more slowly, leaving you with fresh avocados for longer. I don’t like fresh jalapeños, what can I use instead? If you don’t like messing with fresh jalapeños (we don’t blame you!) pickled jalapeños are a great alternative. If you want to leave out the peppers entirely, a couple of big pinches of crushed red pepper flakes, or a couple of teaspoons of your favorite hot sauce are perfect ways to give your guac a kick. What can I dip in my guac? Anything you want really. It is guac we’re talking about. But the classic choice is a lightly salted fried corn tortilla chip, which can be easily achieved by deep-frying a corn tortilla cut into eighths until golden brown and crispy in 350° neutral oil. Drain on a paper towel and sprinkle with salt and a squeeze of lime juice when they are fresh out of the oil. This can also be done with flour tortillas. Other great options include these tasty keto tortilla chips or plantain chips. But don’t stop at dipping. If you’re feeling extra fancy, blend the guac in a food processor with a squeeze of lemon juice until smooth, and serve with poached, chilled jumbo shrimp and a wedge of lemon. You can also pile it on chicken flautas or dollop a spoonful into a fish taco. Looking for more fun ways to use avocado? Try out our super decadent and insanely delicious avocado chocolate mousse. Have you made this? Let us know how it went in the comments below, and leave us a rating! Editor’s Note: The introduction to this recipe was updated on April 6, 2022 to include more information about the dish.
