Ingredients
Scale
- 3 ripe Hass avocados
- 1/2 small white onion, finely diced
- 2 Roma tomatoes, seeded and diced
- 1 jalapeño pepper, seeded and minced (keep seeds for extra heat)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice (approx. 1 lime)
- 1/2 teaspoon sea salt (plus more to taste)
- Crispy tortilla chips (for serving)
Instructions
- Slice the avocados in half lengthwise, carefully remove the pits, and scoop the flesh into a large mixing bowl or a traditional molcajete.
- Immediately pour the fresh lime juice over the avocado and sprinkle with sea salt. This adds flavor and helps prevent browning.
- Mash the avocados using a fork or potato masher. Aim for a texture that is creamy but still retains some chunks for a classic mouthfeel.
- Gently fold in the diced onion, tomatoes, minced jalapeño, and chopped cilantro until the ingredients are evenly distributed.
- Taste the guacamole and adjust the seasoning with additional salt or lime juice if needed. Serve immediately with crispy tortilla chips.
Notes
To store leftovers without them turning brown, place the guacamole in a container and press plastic wrap directly onto the surface to eliminate air pockets before sealing with a lid. It is best consumed within 24 hours. For a milder dip, ensure all seeds and ribs are removed from the jalapeño.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 245
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 10g
- Protein: 3g
- Cholesterol: 0mg