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Easy Homemade Guacamole
Ripe, buttery avocados meet crisp red onion and juicy tomatoes in this vibrant dip. A generous squeeze of lime juice adds zesty acidity while keeping that beautiful green color intact. A kick of fresh jalapeno brings just the right amount of heat to balance the richness. You'll want to scoop this up with salty tortilla chips, spoon it over tacos, or spread it thick on your morning toast.
Ingredients
- 1 small jalapeño chile*
- 2 ripe large avocados
- 2 tablespoons fresh lime or lemon juice
- 2 tablespoons finely chopped fresh cilantro
- ¼ to ½ teaspoon salt
- 1 small clove garlic, finely chopped
- 1 small tomato, seeded, chopped ( ½ cup)
- 2 tablespoons finely chopped red onion
Instructions
- 1Cut the jalapeno in half to remove the stems, seeds, and ribs, then finely chop the pepper.
- 2Slice the avocados in half lengthwise, discard the pits, and scoop the flesh into a medium bowl. Mash the avocado with a fork until it reaches your preferred consistency. Leaving a few chunks provides better texture than a completely smooth puree.
- 3Add the chopped jalapeno, lime juice, fresh cilantro, salt, minced garlic, diced tomato, and red onion to the mashed avocado.
- 4Fold the ingredients together gently just until combined. Over-mixing can make the dip watery.
Notes
- Storage: Press a sheet of plastic wrap directly against the surface of the guacamole to stop it from turning brown in the fridge.
- Swap: Substitute one tablespoon of canned chopped green chiles for the fresh jalapeno if you prefer less heat.
- Variation: Stir in half a cup of crumbled Cotija cheese for a salty, creamy finish.
- Tip: Roll your limes firmly on the counter before cutting to release more juice.