Guacamole
Dips
Mexican-Inspired
Ingredients:
- 3 ripe avocados
- 88 g (2) limes
- 80 g (½ small) red onion
- 14 g (1) jalapeño
- 2 tbsp fresh cilantro, finely chopped
- 3 g (1) garlic clove
- 3 g (½ tsp) salt
- 1 Roma tomato, seeds removed and finely diced (optional)
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
Servings 1 serving Calories 190 Carbohydrates 13g Fat 16g Fiber 7g Protein 2.5g
Monounsaturated 10g Polyunsaturated 2g Saturated 2.3g Trans 0g
Vitamin A 30mcg Vitamin C 18mg Vitamin D 0mg
Calcium 15mg Iron 0.6mg Potassium 500mg
Cholesterol 0mg Sodium 295mg Sugar 1.5g Vitamin K 25mcg Folate 70mcg
.svg){kind=small}
.svg){kind=small}
Fold in the onion, jalapeño, and other add-ins gently rather than stirring vigorously — overmixing breaks everything down into a uniform paste instead of keeping some texture and definition.
Instructions:
- Mash the avocados: Halve and pit the avocados. Scoop the flesh into a bowl. Add the salt and half the lime juice. Mash with a fork to your desired texture — chunky or smooth, both are valid.
- Add the aromatics: Add the red onion, jalapeño, cilantro, garlic, and tomato if using. Fold everything together gently — don’t overmix.
- Taste, adjust, and serve: Taste and adjust — add remaining lime juice for brightness, more salt to season, more jalapeño for heat. Serve immediately with tortilla chips, tacos, burritos, or toast.
Notes: Ripe avocados are everything — the avocado should yield to gentle pressure but not feel mushy. If the stem end pops out easily and is green underneath, it's ready. Never use a blender or food processor — it destroys the texture. Always use fresh lime juice; bottled tastes flat.
Storage: Press plastic wrap directly onto the surface of the guacamole with no air gaps and refrigerate for up to 1 day. Any surface browning is oxidation only — the guacamole underneath is perfectly fine. Stir before serving.
Swaps: Jalapeño can be replaced with serrano for more heat, or omitted entirely for a mild guacamole. Lime can be swapped for lemon. Add a pinch of cumin for a smokier flavor.
Tips: Rinse the diced onion under cold water for 30 seconds before adding to remove the raw sharpness. Taste and adjust salt and lime at the very end — avocados vary in flavor and the balance shifts once everything is combined.
Every ingredient here earns its place, but a few really shape the dish. The red onion adds sweetness and depth as it cooks down. The garlic clove builds a savory, aromatic base. The salt sharpens and balances every other flavor in the dish. The fresh cilantro adds a fresh, citrusy herbal brightness.
Guacamole
Ingredients:
- 3 ripe avocados
- 88 g (2) limes
- 80 g (½ small) red onion
- 14 g (1) jalapeño
- 2 tbsp fresh cilantro, finely chopped
- 3 g (1) garlic clove
- 3 g (½ tsp) salt
- 1 Roma tomato, seeds removed and finely diced (optional)
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The red onion adds sweetness and depth as it cooks down. The garlic clove builds a savory, aromatic base. The salt sharpens and balances every other flavor in the dish. The fresh cilantro adds a fresh, citrusy herbal brightness.
Prep:
Fold in the onion, jalapeño, and other add-ins gently rather than stirring vigorously — overmixing breaks everything down into a uniform paste instead of keeping some texture and definition.
Instructions:
- Mash the avocados: Halve and pit the avocados. Scoop the flesh into a bowl. Add the salt and half the lime juice. Mash with a fork to your desired texture — chunky or smooth, both are valid.
- Add the aromatics: Add the red onion, jalapeño, cilantro, garlic, and tomato if using. Fold everything together gently — don’t overmix.
- Taste, adjust, and serve: Taste and adjust — add remaining lime juice for brightness, more salt to season, more jalapeño for heat. Serve immediately with tortilla chips, tacos, burritos, or toast.
