Guacamole
About 2 cups Serve guacamole with tortilla chips or cut-up raw vegetables, as a topping for tacos, or as an accompaniment to grilled fish. In place of Hass avocados, 1 very large or 2 medium smooth-skinned Florida avocados can be used, but the guacamole will be less flavorful. Guacamole is best the day it is made. To keep a bowl of guacamole from discoloring before guests arrive, level the surface with a spoon and cover with a thin layer of olive oil.
Ingredients
- 4 Hass avocados (about 2 pounds)
- 3 tablespoons lime juice, or more to taste
- ¼ cup finely chopped onion or thinly sliced green onions
- ¼ cup finely chopped cilantro
- (1 to 2 jalapeño or serrano peppers, seeded and minced)
- 1 to 2 garlic cloves, minced
- (½ teaspoon ground cumin)
- Salt to taste
- (½ to 1 cup finely diced tomatoes)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 Hass avocados (about 2 pounds)
- 3 tablespoons lime juice, or more to taste
- ¼ cup finely chopped onion or thinly sliced green onions
- ¼ cup finely chopped cilantro
- (1 to 2 jalapeño or serrano peppers, seeded and minced)
- 1 to 2 garlic cloves, minced
- (½ teaspoon ground cumin)
- Salt to taste
- (½ to 1 cup finely diced tomatoes)
Let's Cook
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Step 1.
Peel and pit: 4 Hass avocados (about 2 pounds)
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Step 2.
Place in a bowl and mash to a coarse consistency with a fork or potato masher. Stir in: 3 tablespoons lime juice, or more to taste; ¼ cup finely chopped onion or thinly sliced green onions; ¼ cup finely chopped cilantro; (1 to 2 jalapeño or serrano peppers, seeded and minced); 1 to 2 garlic cloves, minced; (½ teaspoon ground cumin); Salt to taste
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Step 3.
Taste and adjust seasoning; more lime juice and/or salt may be needed. Gently stir in, if desired: (½ to 1 cup finely diced tomatoes)
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Step 4.
Serve at room temperature.