Ingredients

The following ingredients have 4 Servings
  • 3 (615g) Avocados
  • 1 - 2 Tbs (8-16g) Fresh Jalapeño
  • 1 Tbs (8g) Garlic (minced)
  • 1 1/2 Tbs (25g) Fresh Lime Juice
  • 1/4 tsp Fine Sea Salt (adjust to taste)
  • 3 Tbs (25g) Red Onion (chopped fine)
  • 1 1/2 Tbs (6g) Fresh Cilantro (chopped fine)
  • 1/3 C (70g) Roma Tomato (chopped small)
  • 2 Tbs (35g) Sour Cream

Instruction

  • Slice the avocados and remove the pits. Scoop out the flesh and spoon it into a medium mixing bowl.
  • To the avocados, add the jalapeños, garlic, lime juice and salt. Mash with a potato masher or fork until creamy with some small chunks left.
  • To the mixture, add the onion, cilantro, tomato and sour cream. Fold the ingredients together until they're evenly distributed and the sour cream is incorporated. Taste for salt and lime. A little more of either can be added to taste, a pinch or squeeze at a time.
  • Cover and rest the guacamole in the fridge. Share within 15-20 minutes to prevent browning. Or use any of the preservation techniques described in the blog post above.
  • Share with your favorite Mexican food recipes, dollop on tacos, bowls or use as a dip! It's fabulous on toast too!