Guacamole
A couple of tips on this recipe and you’ll be on your way! First, make sure that the avocado is just ripe enough. It should yield slightly to a firm touch. It should not be too hard or too mushy. Next, a word about the lime: To yield more juice, put your palm on top of the lime and firmly roll it on a hard surface, like your kitchen countertop. Also, use a juicer, rather than squeezing by hand, to further yield more juice.
What You’ll Need to Make Guacamole
How to Make Guacamole
Cut the avocado in half. So, score around the length of the avocado down to the seed. Twist to separate into two halves. Twist the seed to release it. With one half avocado in the palm of your hand, use a knife to carefully score a grid pattern, first crosswise and then lengthwise. A quarter inch grid works well. Using a spoon, scoop out the cut avocado into a medium size bowl.
Add the chopped tomato, onion, cilantro and garlic. Mix until just combined but don’t overmix as you want the guacamole to be chunky not pasty.
Add lime juice and salt to taste.
Serve with tortilla chips and a wedge of lime.
Ingredients
- 1 ripe avocado
- 1 small tomato, finely chopped
- 1/4 red onion, finely chopped
- 3 tbsp cilantro, finely chopped
- 2 cloves garlic, minced
- 1 1/2 tbsp lime juice, plus more to taste
- 1/4 tsp salt
- finely chopped serrano pepper to taste
Instructions
- Cut the avocado in half. With one half avocado in the palm of your hand, use a knife to carefully score a grid pattern, first crosswise and then lengthwise. Using a spoon, scoop out the cut avocado into a medium size bowl.
- Twist the seed from the other half to release. If the avocado is rip enough, it sould come out quite easily.
- Add the chopped tomato, onion, cilantro and garlic. Mix until just combined but don’t overmix.
- Add the lime juice and salt to taste.
- Serve with tortilla chips.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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