Making guacamole scares people, even full-on chefs. What's the secret? Keeping it simple. Once you realize that lime, salt, and onions mixed with cilantro and avocado in the same hot tub is the most awesome thing on the planet, you win. I saw a recipe that included peas. PEAS?! C'mon man. Same goes for bacon. You REALLY don't need any more fat in this thing.
Some tips to keep in mind:
- Mash the avocados, don't blend them. Chunky tastes and feels WAY better in your mouth than smooth or creamy.
- The lime zest is the game-winner here. It adds a bright citrus note without adding extra liquid or acid
- You're gonna need more salt than you think. You'll need that and the lime juice to cut the avocado fat so it doesn't take over.
- DON'T skip or sub the lime juice. You really need it and lemon won't cut it.
- Let it sit for about 5 mins to let the flavors meld before you taste it and decide it needs more salt, spice, citrus, etc. Otherwise you might overdo it.
- Guac is really one of those things you can make without a recipe once you get the hang of it. The key is to TASTE. Does it need more lime? More cilantro? More onion? More heat? Taste and see. Use The Force for the perfect bowl. Enjoy!
Ingredients
- 3 medium ripe Hass avocados, halved and pitted (peel removed)
- Juice of 1 medium lime.
- Zest of one lime
- Salt to taste
- 1/4 of a medium onion, diced
- 1 small Roma tomato, seeded and diced (if desired)
- 1 tablespoon fresh cilantro, chopped
- 1/2 jalapeno, minced. Keep some seeds if you like the heat.
Instructions
- Place the avocado pulp and lime juice in a large mixing bowl and mash to combine. Add the salt and mash and mix using a fork, leaving some larger chunks for texture. Add the lime zest and mix. Add the onion, tomatoes, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for about 20 mins before serving.