- Servings : 4-6
- Prep Time : 10m
- Ready In : 10m
There isn’t a lot to say about guacamole. It’s pretty simple to make and goes with everything. Spread on sandwiches, as a dip with chips, on tacos, fajitas, burritos, on salad, on nachos, as a dip for veggies…the list goes on and on. I know a lot of recipes call for chopped tomatoes but I don’t love them. I find they release too much liquid and turns the guac a bit runny. A word about spicy peppers: no two peppers are the same so when you are using a spicy pepper like a jalapeno the best bet is to taste a small piece. If that seems like too much then add a very little bit at a time. When I made this, I was making it for my kids and usually would have left the jalapeno out however, when I tasted it, it had very little heat and lots of flavour so I used half. Next time I may only use a quarter. Most of the heat lies in the seeds and the white ribs inside the pepper so if you want to kick it up a bit, add those in too!
- 1 ripe avocado
- 1 lime, juice and zest
- 1/2 jalapeno pepper, seeds removed, minced
- ¼ red onion, finely diced
- Optional: 1 Roma tomato, diced
- Salt and pepper to taste
Mash with a fork and add a half the onion, half the jalapeno, half the lime juice, half the lime zest and a little salt and pepper.
Mash with the fork again and taste. If you like it walk away…if not add the rest of the ingredients.
I like my guacamole creamy and smooth but not blended so keep mashing with a fork. If you like it very very creamy then throw it into a mini food processor.
If you are not using right away wrap with plastic wrap and place the plastic wrap touching the guacamole, it will help to keep it from browning.