guac

Homemade Guacamole

This guacamole recipe is simple and bursting with bright flavors like tomatoes, onions, fresh lime juice, and cilantro.

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Ingredients

  • 2 cups mashed ripe avocado (approx. 2 large)

  • ¾ cup seeded, chopped Roma tomatoes (approx. 2 medium)

  • ½ cup chopped onion, (approx. ¾ medium)

  • ¼ cup fresh lime juice (approx. 2 limes)

  • ¼ cup fresh cilantro, finely chopped

  • 2 Tbsp. seeded, chopped jalapeno pepper (approx. 1 medium) (optional)

  • 1 Tbsp. lime peel (lime zest) finely grated, (approx. 2 limes)

  • 1 Tbsp. extra-virgin olive oil

  • ½ tsp. sea salt (or Himalayan salt)

  • ¼ tsp. ground black pepper

Instructions

  1. Combine avocado, tomatoes, onion, lime juice, cilantro, jalapeno (if desired), lime peel, oil, salt, and pepper in a medium bowl; mix well.

  2. Serve immediately, or refrigerate, covered tightly, for a few hours to let the flavors meld.

Recipe Notes

  • The myth that leaving an avocado stone in the guacamole will keep it from turning brown began because people noticed that the guacamole directly under a stone stayed green, but this is because that was the part not exposed to the air. So, if you want to keep your guac bright green while storing, press a piece of plastic wrap directly over the top, squeezing out all the air bubbles so that the plastic is in direct contact with the guacamole, and voilà, no more browning!

  • Mashing avocados can be done with a potato masher, the back of a fork (for a chunkier guacamole), or in a food processor (for a smoother guacamole).