Ingredients

The following ingredients have 4 Servings
  • 3 ripe medium avocados
  • 1/4 cup finely chopped onion
  • 1 ½ tablespoons fresh lime juice
  • 1/4 cup cilantro leaves and tender stems, chopped
  • 1 large plum or Roma tomato, chopped, optional
  • 1/2 teaspoon salt, or more to taste
  • 1/4 to 1/2 teaspoon ground cumin, optional
  • 1 to 2 teaspoons finely chopped jalapeño pepper, with seeds and membrane removed, optional

Instruction

  • Add the chopped onion to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This simple step tones down the raw flavor of the onions.
  • Cut avocados in half lengthwise, remove the pit, scoop out the flesh, and add to a bowl.
  • Use a fork to mash the avocado into a chunky dip.
  • Stir in the drained and rinsed onions, lime juice, cilantro, tomato, and salt. If you are adding them, add the finely chopped jalapeño and cumin.
  • Taste the guacamole and adjust with more salt or lime juice.
  • Guacamole is best when eaten soon after making it, but to store it, press plastic wrap down onto the guacamole and refrigerate for up to one day.