Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons finely chopped red onion
  • 2 teaspoons finely chopped jalapeno ((Note 1))
  • 3 tablespoons fresh cilantro or chives ((Note 2))
  • Fine sea salt and pepper
  • 2 medium, very ripe avocados ((Note 3))
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice ((or more lime in a pinch))
  • 1/2 teaspoon garlic powder, (optional)
  • Chips for dipping

Instruction

  • MAKE A PASTE: Place the finely chopped onion, finely chopped jalapeño, and finely chopped cilantro or chives on a cutting board. Sprinkle 1/4 teaspoon fine sea salt over everything. Chop together with a knife and then mash with the back of a fork until you get a thick paste. Use a spatula to scrape every bit of this paste into a bowl.
  • ADD AVOCADO: Remove the peels and pits of the avocados and add the flesh to the bowl. Use a fork to mash the avocado, incorporating it with the paste as you mash. Once fairly mashed, add in the lime juice, lemon juice, garlic powder, and more salt & pepper to taste (I add 1/4 teaspoon of each). Mix.
  • SERVE: Give the guacamole a taste test (with chips) to properly gauge saltiness (chips are salty!) then adjust any flavors to personal preference -- more salt/pepper/lime/lemon, etc. Serve with chips or however you'd like to enjoy it.
  • STORAGE: Transfer guacamole to a small airtight container. Use a spoon to flatten the surface and remove any air pockets. Gently pour about 1/2 inch of water on top to fully cover the surface. Cover tightly and refrigerate for up to 2 days. To serve, carefully pour off the water and scrape off any parts that have browned. Stir up the guacamole and serve! (Thanks to Taste of Home Magazine for this tip!)