Ingredients
Produce
- 3 large hass avocados (or 4-5 small)
- ½ cup tomatoes, diced
- ¼ cup yellow onion, minced
- ¼ cup cilantro, minced
- 2 serrano or jalapeño peppers, minced (adjust to preferred spice level)
Pantry
- 3 tablespoons lime juice
- ½ teaspoon garlic powder
- Salt, to taste (start with ½ teaspoon)
- Pepper, to taste (start with ¼ teaspoon)
Instructions
- Prepare Avocados: Cut the avocados in half and carefully remove the seed from each half.
- Scoop Avocado Flesh: Score the avocado flesh inside the skin and scoop it out into a large mixing bowl using a spoon.
- Add Ingredients: Add the diced tomatoes, minced onion, cilantro, minced serrano or jalapeño peppers, lime juice, garlic powder, salt, and pepper to the bowl with the avocado.
- Mash and Mix: Using a fork or a potato masher, mash all ingredients together until you reach your desired consistency—either chunky or smooth.
- Store Properly: To keep your guacamole fresh and prevent browning, cover the surface with plastic wrap and place it in an airtight container. Store in the refrigerator when not in use.
Notes
- To prevent browning, always cover the guacamole surface tightly with plastic wrap before refrigerating.
- For longer storage, guacamole can be frozen; see detailed blog notes for freezing tips.
- Adjust the amount of jalapeño or serrano peppers depending on your preferred spice level.
- Fresh lime juice not only adds flavor but also helps slow oxidation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
