Fresh guacamole is one of my favorite dishes. It’s easy, it takes just minutes to prepare, and it tastes great!
Ingredients
- 3 medium avocados, chopped finely, but not mashed
- 1 medium tomato (or 2 Roma tomatoes), peeled, seeded and chopped
- About 1/3 to 1/2 of a medium onion (I use yellow Vidalia onions, but red or white would be fine)
- 1 1/2 teaspoons finely chopped Serrano or jalapeño pepper
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh-squeezed lemon juice
- 1/2 teaspoon salt
- A small amount of chopped tomato, onion and cilantro for garnish (optional)
Preparation
Personally, I prefer my guacamole to have a chunkier texture, rather than being mashed as is commonly done. The key difference is that I chop the avocado finely and then stir it gently with the other ingredients, but I don’t mash it all together.
- Cut avocados in half, peel them, remove the seeds, then chop them into small bits. Place in a bowl.
- Dip the tomato into boiling water for about 10 seconds. After this, the skin can be peeled off easily. Remove seeds and dice (chop into small pieces). Add to the bowl.
- Dice the onion, then add to the bowl.
- Mince the Serrano pepper (make sure it’s minced very finely so nobody bites into a big piece of hot pepper). Measure about 1 1/2 teaspoons (more or less, depending on how spicy you want your guacamole to be), and add to the bowl.
- Add the chopped cilantro, lemon juice, and salt.
- Stir everything together gently. Try not to mash it too much – just mix the ingredients.
- Sprinkle some chopped tomato, onion and cilantro on top as garnish (optional).
- Serve with tortilla chips.
I suggest serving this right away, when it’s fresh. However, if you need to prepare it ahead of time, cover it with plastic wrap and press down gently so the plastic wrap is in contact with the guacamole. This minimizes the amount of air coming into contact with the guacamole, which will help prevent it from turning brown. Refrigerate until ready to serve.