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Fresh guacamole in a molcajete bowl with lime wedges and tortilla chips

Guacamole

A chunky, fresh guacamole made withlime mixed in early to slow browning, served with tortilla chips or as a tacotopping.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Dinner, Main Course, Soup
Cuisine: American, Italian, Italian-American
Ingredients Method Notes

Ingredients
  

  • 4 ripe hass avocados
  • 3 tbsp fresh lime juice about 2 limes
  • 1/2 tsp salt plus more to taste
  • 1/2 cup red onion finely diced
  • 1 jalapeño seeded and minced
  • 2 Roma tomatoes seeded and diced
  • 1/4 cup fresh cilantro chopped
  • 2 cloves garlic minced

Method
 

  1. Add lime juice to the avocado flesh before mashing.
  2. Mash with a fork, leaving some chunks, until two-thirds creamy.
  3. Stir in salt, tasting before adding other ingredients.
  4. Fold in onion, jalapeño, tomato, cilantro, and garlic gently.
  5. Taste and adjust lime or salt in small increments.
  6. Press plastic wrap directly onto the surface if not serving immediately.

Notes

Storage: Refrigerate up to 2 days with plastic wrap pressed onto the surface. Does not freeze well, texture turns grainy after thawing.
Notes: Can be made up to 4 hours ahead if stored properly sealed against air.