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|Easy Homemade Guacamole Recipe PREP 10mins TOTAL 10mins For the best guacamole, use ripe avocados. You?ll know when an avocado is ripe when it gives just slightly when squeezed. Keep unripe avocados at room temperature until they are ready. For more about how to buy, cut and store avocados see our tutorial. YOU WILL NEED|
|1/4 cup||finely minced onion|
|3 ripe Haas avocados|
|1 1/2 tablespoons||fresh lime juice, (or lemon juice)|
|1 large||Plum or Roma tomato, deseeded and diced|
|1/4 cup||cilantro leaves and tender stems, chopped|
|1/2 teaspoon||ground cumin|
|1/2 teaspoon||salt, or more to taste|
|1 to 2 teaspoons||minced jalapeņo or Serrano pepper, optional|
Add diced onion to a small bowl then cover with warm water, set aside. This ?de-flames? the onions, making them less intense.
Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.
Add lime juice then use a fork to mash until creamy, but still chunky. Stir in the tomato, cilantro, cumin, de-flamed onions, salt and diced peppers (if using). Taste the guacamole and adjust with additional salt, peppers, or lime juice.
Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.
ADAM AND JOANNE'S TIPS
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
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